Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, mango sago lava cake (chiffon cake). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Mango sago lava cake (chiffon cake) is one of the most well liked of current viral meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Mango sago lava cake (chiffon cake) is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mango sago lava cake (chiffon cake):
- Get Chiffon Cake
- Prepare 3 Eggs (approx. 80 g egg white, 50 g egg yolk）
- Prepare 2 Tbsp (30 g) vegetable oil
- Make ready 2 Tbsp (30 g) milk of your choice, or simply water
- Get 1/2 tsp Vanilla extract (optional)
- Make ready 2 Tbsp (30 g) Sugar
- Make ready 2 Tbsp (30 g) Sugar
- Prepare 50 g Cake flour
- Make ready 1/2 tsp lemon juice (to stabilize egg white foam)
- Get Mango lava
- Prepare 2.8 oz (80 g) Mango puree
- Prepare 1 Tbsp (20 g) Coconut cream
- Get For more liquidish mango lava, use ½ cup milk
- Take 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
- Take Decoration
- Prepare 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)
Skip sago if you don't have one. The texture does not match that well with the fluffy cake anyway so I just added a little. Skip sago if you don't have one. The texture does not match that well with the fluffy cake anyway so I just added a little.
Step by Step 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 Chiffon Cake Recipe is an easy & fluffy mango cake recipe made using mango pulp. This Mango pulp cake feels just like chiffon and is light & bouncy. This recipe can be used as a cake sponge for your fancy Birthday cakes or simply served with a cup of tea. My husband will not eat a bought Angel Food Cake so a few weeks ago I made one from scratch which he enjoyed.he said he would still like to have a Chiffon Cake. Skip sago if you don't have one.
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