Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mango sago lava cake (chiffon cake). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Mango sago lava cake (chiffon cake) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Mango sago lava cake (chiffon cake) is something which I have loved my whole life. They’re fine and they look fantastic.
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 first prepare a few components. You can cook mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you cook it.
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
- Make ready 1/2 tsp Vanilla extract (optional)
- Make ready 2 Tbsp (30 g) Sugar
- Get 2 Tbsp (30 g) Sugar
- Take 50 g Cake flour
- Make ready 1/2 tsp lemon juice (to stabilize egg white foam)
- Prepare Mango lava
- Make ready 2.8 oz (80 g) Mango puree
- Get 1 Tbsp (20 g) Coconut cream
- Get 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
- Get 1 cup (100 g) Heavy cream
- Take 1 Tbsp (12 g) Sugar
- Take Decoration
- Take Diced mango
- Prepare 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 Lava Cake with Gudetama. Purée mixture until slightly thick; transfer to a mixing bowl. 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.
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
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. Cool mango syrup to room temperature. Mango Sago is a popular Asian dessert that is commonly found on menus of many restaurant and dessert stores in various Asian countries.
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