古早味杏仁芒果蛋糕(無牛奶食譜) Castella Almond Mango Cake Recipe without Milk

#古早味#杏仁#芒果#蛋糕#castella#almond#mango #cake
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⭐配方内的鷄蛋是中等鷄蛋（每個大約52g），如果用大鷄蛋，請用8個。
⭐配方内的芒果泥可以選擇罐頭的，由於芒果泥放得特別多，所以蛋糕非常柔軟，放涼后回縮稍微多些是正常的，如果不想回縮較多，請多加30g低筋麵粉。
⭐由於蛋糕沒有添加任何的色素，所以烤好的蛋糕的顔色并不會和你在外面買到的芒果蛋糕的顔色一樣。
⭐在烘烤之前必须预热烤箱达到设定温度。
⭐因為每个烤箱都有所不同，在配方裏的烘烤温度和时间仅作参考。請大家从烤箱中取出蛋糕之前，最好先用竹簽從蛋糕最厚的地方插到底，拔出來非常乾净，才取出蛋糕，否則需要繼續烘烤。
⭐如果蛋糕上色比較早，可提早在蛋糕上蓋上一層烤爐紙，繼續用原來的溫度烘烤。
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⭐ The eggs in the recipe are medium eggs(about 52g each), if you use large eggs, please use 8 eggs.
The mango puree in the formula can use canned. Because the mango puree is too much, the cake is very soft. It is normal to shrink a little after cooling. If you don't want to shrink too much, please add 30g more pastry flour.
⭐Since the cake does not add any coloring, the color of the baked cake will not be the same as the color of the mango cake you bought outside.
⭐The oven must be preheated to reach the set temperature before baking.
⭐Because each oven is different, the baking temperature and time in the recipe are for reference only. Before you take out the cake from the oven, it is best to use a bamboo stick to insert it from the thickest place of the cake, and pull it out, if the bamboo stick very clean, you can take it out. Otherwise you need to continue baking.
⭐If the cake got the color early, cover the cake with a layer of parchment paper early and continue to bake at the same temperature.
成份：(8寸方形蛋糕模)
210g芒果泥
120g低筋麵粉
90g植物油
9個蛋黃 (中等)
9個蛋白(中等)
1茶匙檸檬汁
90g糖
溫水（約45℃/113℉）浴，在预热好150℃/302 ºF炉内(最下層)烤60-65分鐘
Warm water(about 45℃/113 ℉)bath, bake in oven(bottom layer) preheated to 150℃/302 ℉ for 60-65 min
Recipe：（8inch square cake pan）
210g mango puree
120g pastry flour
90g vegetable
9 egg yolks (medium size)
9 egg whites (medium size)
1tsp lemon juice
90g sugar
相同形狀的模（same shape)：
6inch X 0.6 = 4.7inch
6inch X 1.5 = 7inch
6inch X 2.0 = 8inch
8inch X 0.5 = 6inch
8inch X 0.75 = 7inch
不同形狀的模（different shape):
8inch 方模(square) X 0.75 = 8inch 圓模(round)
8inch 圓模(round) X 1.33 = 8inch 方模(square)
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