Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mango sago lava cake (chiffon cake). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Mango sago lava cake (chiffon cake) is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Mango sago lava cake (chiffon cake) is something which I’ve loved my whole life. They’re fine and they look wonderful.
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.
To get started with this recipe, we must prepare a few components. You can cook mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Mango sago lava cake (chiffon cake):
- Make ready Chiffon Cake
- Take 3 Eggs (approx. 80 g egg white, 50 g egg yolk）
- Get 2 Tbsp (30 g) vegetable oil
- Take 2 Tbsp (30 g) milk of your choice, or simply water
- Get 1/2 tsp Vanilla extract (optional)
- Take 2 Tbsp (30 g) Sugar
- Get 2 Tbsp (30 g) Sugar
- Get 50 g Cake flour
- Get 1/2 tsp lemon juice (to stabilize egg white foam)
- Make ready Mango lava
- Get 2.8 oz (80 g) Mango puree
- Prepare 1 Tbsp (20 g) Coconut cream
- Prepare 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
- Prepare 1 cup (100 g) Heavy cream
- Get 1 Tbsp (12 g) Sugar
- Make ready Decoration
- Prepare Diced mango
- Make ready Pomelo/grapefruit
- Take 6 g Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake)
Mango sago recipe with video, step by step. Purée mixture until slightly thick; transfer to a mixing bowl. Mango Sago Lava Cake with Gudetama. Cool mango syrup to room temperature.
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 Sago (杨枝甘露) - Learn to make restaurant-style mango sago with three beautiful layers that are creamy, fruity, and loaded with goodies. Mango sago is a popular dessert in Hong Kong and Taiwan. Since it is mango season, i thought of making mango recipes to share it. The first one which came to my mind is this one. Take sago and water in a large pan and bring it to a boil.
So that’s going to wrap it up for this special food mango sago lava cake (chiffon cake) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
