Recipe of Perfect Mango sago lava cake (chiffon cake)

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Mango sago lava cake (chiffon cake). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Mango sago lava cake (chiffon cake) Recipe. Here is a mango sago chiffon lava cake for you. Fluffy and light bouncy chiffon cake + creamy mango lava = perfect!

You can have Mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mango sago lava cake (chiffon cake)

1. It’s of Chiffon Cake.
2. Make ready 3 of Eggs (approx. 80 g egg white, 50 g egg yolk）.
3. Take 2 Tbsp (30 g) of vegetable oil.
4. Take 2 Tbsp (30 g) of milk of your choice, or simply water.
5. You need 1/2 tsp of Vanilla extract (optional).
6. Take 2 Tbsp (30 g) of Sugar.
7. It’s 2 Tbsp (30 g) of Sugar.
8. Prepare 50 g of Cake flour.
9. Make ready 1/2 tsp of lemon juice (to stabilize egg white foam).
10. Take of Mango lava.
11. It’s 2.8 oz (80 g) of Mango puree.
12. It’s 1 Tbsp (20 g) of Coconut cream.
13. Prepare of For more liquidish mango lava, use ½ cup milk.
14. Take of For thicker mango lava, use ¼ cup milk and whisk the cream a little longer.
15. Take 1 cup (100 g) of Heavy cream.
16. Prepare 1 Tbsp (12 g) of Sugar.
17. Make ready of Decoration.
18. Prepare of Diced mango.
19. It’s of Pomelo/grapefruit.
20. Prepare 6 g of Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake).

Once they have been cut, oxygen in the air interacts with the fruit and causes their colour to change.It isn't bad for you, but it looks unappetising.We suggest that you eat it as soon as you receive it.Mango Sago is a quick, refreshing, and satisfying summer dessert popular in Asia, with Mango Sago is a refreshing and satisfying summer dessert, with juicy chunks of mango and a mango/coconut milk tapioca pudding.

Mango sago lava cake (chiffon cake) step by step

1. Prep:
2. Preheat the oven to 300 ºF (150 ºC)
3. Separate egg whites from egg yolks
4. Chill egg whites in the fridge.
5. Egg yolk mixture:
6. Mix oil, milk, vanilla extract and egg yolk
7. Sieve flour in and mix well.
8. Whisk egg white:
9. Add a bit of lemon juice to egg whites
10. Add sugar while whisking
11. Whisk egg whites until stiff peak forms (with a tip that folds over).
12. Chiffon cake:
13. Fold 1/3 of egg whites into egg yolk mixture
14. Gently fold and mix them
15. Transfer batter mixture back into egg whites, fold and mix
16. Pour into a 6-inch cake pan
17. Bake at 300 ºF (150 ºC) for 45 minutes (The actual baking time depends on individual’s oven)
18. After baking, let it cool upside down.
19. Mango sago lava:
20. Blend mango puree, coconut cream and milk
21. Whip the heavy cream (with sugar added) till soft peak forms
22. Mix the whipped cream with mango mixture.
23. Assemble:
24. Wrap Chiffon with cake collar
25. Fill the center with mango lava (halfway) and top with sago
26. Pour mango sago on top of the cake
27. Decorate with the mango and grapefruit (pomelo)
28. Set your camera/phone to video mode, lift up the cake collar
29. Enjoy.

Please like this video and subscribe to.Here is how you achieve it.Important note: Mangoes oxidise just like apples.

Much easier than a cake, I think!It is surprisingly simple. · Pandan chiffon cake is soft, fluffy, moist and fragrant.Mango cake or mango chiffon cake, is a Filipino layered chiffon cake infused with ripe sweet Carabao mangoes.It is typically topped with mango cream frosting, fresh mango slices, or pureed mangoes in gulaman or gelatin.Other common toppings include cream, cream cheese, and chocolate.