Ingredients: eggs, milk, mango sauce, oil, low flour, starch, sugar, lemon juice.

Doing steps:

Step 1, egg yolks.

Step 2, egg white beat into a bowl without oil and water.

Step 3: Beat egg yolks with oil and milk.

Step 4: Peel the mango and put it into a wall-breaker to puree.

Step 5: Take 100g of mango puree and add it to the egg yolks and mix well.

Step 6: Sun people low flour.

Step 7: Stir well.

Step 8: Beat egg white with lemon juice and sugar in three parts until stiff peaks form.

Step 9: Take one-third of it and put it into the egg yolk batter.

Step 10: Cut and mix well.

Step 11: Pour into the remaining egg whites.

Step 12: Cut and mix well.

Step 13: Pour into the mold and shake out the air bubbles.

Step 14: Bake in preheated 180-degree oven for 10 minutes, then turn to 130-degree oven and bake for about 35 minutes (oven temperature varies by region).

Step 15: Baking.

Step 16: Remove from the oven.

Step 17: Invert.

Step 18, Finished.

Step 19, finished.

Tips:

The amount of water (milk) in the cake is adjusted according to the consistency of your mango puree, my mango puree was thicker so I added a bit of milk.