Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mango sago lava cake (chiffon cake). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Here is a mango sago chiffon lava cake for you. Fluffy and light bouncy chiffon cake + creamy mango lava = perfect! Please like this video and subscribe to. Here is a mango sago chiffon lava cake for you.
Mango sago lava cake (chiffon cake) is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Mango sago lava cake (chiffon cake) is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mango sago lava cake (chiffon cake):
- Get Chiffon Cake
- Take 3 Eggs (approx. 80 g egg white, 50 g egg yolk）
- Prepare 2 Tbsp (30 g) vegetable oil
- Prepare 2 Tbsp (30 g) milk of your choice, or simply water
- Prepare 1/2 tsp Vanilla extract (optional)
- Make ready 2 Tbsp (30 g) Sugar
- Make ready 2 Tbsp (30 g) Sugar
- Make ready 50 g Cake flour
- Make ready 1/2 tsp lemon juice (to stabilize egg white foam)
- Prepare Mango lava
- Get 2.8 oz (80 g) Mango puree
- Get 1 Tbsp (20 g) Coconut cream
- Take For more liquidish mango lava, use ½ cup milk
- Make ready For thicker mango lava, use ¼ cup milk and whisk the cream a little longer
- Prepare 1 cup (100 g) Heavy cream
- Prepare 1 Tbsp (12 g) Sugar
- Make ready Decoration
- Get Diced mango
- Make ready Pomelo/grapefruit
- Prepare 6 g Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake)
It is surprisingly simple. · Pandan chiffon cake is soft, fluffy, moist and fragrant. Mango Sago is a quick, refreshing, and satisfying summer dessert popular in Asia, with juicy chunks of mango and a sweet mango/coconut milk tapioca It's also so easy to make. Much easier than a cake, I think! The hardest part is peeling and cutting the mango.
Steps to make Mango sago lava cake (chiffon cake):
- Prep: - 1. Preheat the oven to 300 ºF (150 ºC) - 2. Separate egg whites from egg yolks - 3. Chill egg whites in the fridge
- Egg yolk mixture: - 1. Mix oil, milk, vanilla extract and egg yolk - 2. Sieve flour in and mix well
- Whisk egg white: - 1. Add a bit of lemon juice to egg whites - 2. Add sugar while whisking - 3. Whisk egg whites until stiff peak forms (with a tip that folds over)
- Chiffon cake: - 1. Fold 1/3 of egg whites into egg yolk mixture - 2. Gently fold and mix them - 3. Transfer batter mixture back into egg whites, fold and mix - 4. Pour into a 6-inch cake pan - 5. Bake at 300 ºF (150 ºC) for 45 minutes (The actual baking time depends on individual’s oven) - 6. After baking, let it cool upside down
- Mango sago lava: - 1. Blend mango puree, coconut cream and milk - 2. Whip the heavy cream (with sugar added) till soft peak forms - 3. Mix the whipped cream with mango mixture
- Assemble: - 1. Wrap Chiffon with cake collar - 2. Fill the center with mango lava (halfway) and top with sago - 3. Pour mango sago on top of the cake - 4. Decorate with the mango and grapefruit (pomelo) - 5. Set your camera/phone to video mode, lift up the cake collar - 6. Enjoy
Much easier than a cake, I think! The hardest part is peeling and cutting the mango. You might think cooking tapioca is difficult. Mango Sago Lava Cake with Gudetama. Mango cake or mango chiffon cake, is a Filipino layered chiffon cake infused with ripe sweet Carabao mangoes.
So that is going to wrap it up for this exceptional food mango sago lava cake (chiffon cake) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
