♡芒果优格软蛋糕 Mango Yogurt Soft Cake♡

七月初期七夕节，甜甜蜜蜜，
做了个不太甜不腻，软绵的*芒果优格蛋糕*
好开心这次蛋糕没回缩，美美的！

材料:
(1) A蛋黄7颗
     蜀米油50克
     特幼粉80克
     芒果味优格饮料 (yogurt drink) 85克
      盐1/4茶匙
(2) A蛋白7颗
     幼糖70克(我只用60克)
     塔塔粉1/2茶匙(可以1大匙柠檬汁代替)
做法:
1.将材料 (1)用打蛋器拌匀,放一边避免吹到风。
2.把材料(2)的蛋白倒入另一个干的大盆中,用电动打蛋器打发,分次加入幼糖打发成双倍,再加入半茶匙的塔塔粉,再打至蛋白拿起来尾端弯形 ,即可。
3.将1/3打发好的蛋白加入刚才已拌好的(1)面糊,以勺子(spatula)翻折方式 (fold in)将面糊和蛋白拌匀,再将它倒入剩余的蛋白中拌均匀。
4.倒入四方模里,稍微敲一下让多余的气泡跑出来,这样烤出来的蛋糕才不会有洞洞。
5.预热烘炉,以170°C烤约35~40分钟。
**烤炉温度及时间依各自烤炉自行调整。

Ingredients:
(1) 7 A size egg yolks
      50g corn oil
      80g Superfine flour (sifted)
      85g Mango yogurt drink
      1/4 teaspoon salt
(2) 7A egg whites
     70g granulated sugar (I reduce to 60g)
     1/2 teaspoon tartar

Method:
1.Whisk all the ingredients (1)~ egg yolks, yogurt drinks, corn oil and salt in a large mixing bowl.Add in sifted super fine flour,mix well and set aside.
2.With another big bowl, add in ingredients (2)~ egg white and sugar (with 2~3 batches), tartar, whip it with medium speed until peaks form.
3.Add 1/3 of meringue (step 2) to batter (step 1). Use spatula to fold in and slowly mix it well.Pour gradually the mixture into remain meringue, repeat the step, fold in again with spatula until well mixed.

4.Pour the mixture into square shape mould, bake it under preheat oven 170 celsius for 35~40 minutes.