Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mango sago lava cake (chiffon cake). One of my favorites food recipes. For mine, I am going to make it a 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.
Mango sago lava cake (chiffon cake) is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Mango sago lava cake (chiffon cake) is something that I have loved my entire life.
To begin with this recipe, we have to 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
- Make ready 3 Eggs (approx. 80 g egg white, 50 g egg yolk）
- Get 2 Tbsp (30 g) vegetable oil
- Get 2 Tbsp (30 g) milk of your choice, or simply water
- Get 1/2 tsp Vanilla extract (optional)
- Take 2 Tbsp (30 g) Sugar
- Take 2 Tbsp (30 g) Sugar
- Get 50 g Cake flour
- Take 1/2 tsp lemon juice (to stabilize egg white foam)
- Make ready Mango lava
- Make ready 2.8 oz (80 g) Mango puree
- Get 1 Tbsp (20 g) Coconut cream
- Make ready For more liquidish mango lava, use ½ cup milk
- Prepare For thicker mango lava, use ¼ cup milk and whisk the cream a little longer
- Make ready 1 cup (100 g) Heavy cream
- Get 1 Tbsp (12 g) Sugar
- Get Decoration
- Prepare Diced mango
- Get Pomelo/grapefruit
- Make ready 6 g Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake)
Much easier than a cake, I think! The hardest part is peeling and cutting the mango. This cake is overloaded with mangoes! Inside of the cake is mango mousse, mango jelly, mango cremeux and vanilla chiffon cake.
Instructions 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
Mango Lava Cake is my latest creation and it was requested by many of you! I have tested many ways and finally I can present you this beautiful cake! The cake oozes out perfectly and I love it so much, as it is a show stopper at any dinner party. Mango Sago is a popular Asian dessert that is commonly found on menus of many restaurant and dessert stores in various Asian countries. It is said to have originated in Hong Kong but is usually accompanied by pomelo.
So that’s going to wrap this up for this special food mango sago lava cake (chiffon cake) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
