Hi, I’m Laura. Today, we’re going to make mango sago lava cake (chiffon cake) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mango sago lava cake (chiffon cake) Recipe
Mango sago lava cake (chiffon cake) is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Mango sago lava cake (chiffon cake) is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have 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):
- Prepare Chiffon Cake
- Make ready 3 Eggs (approx. 80 g egg white, 50 g egg yolk）
- Prepare 2 Tbsp (30 g) vegetable oil
- Get 2 Tbsp (30 g) milk of your choice, or simply water
- Make ready 1/2 tsp Vanilla extract (optional)
- Take 2 Tbsp (30 g) Sugar
- Prepare 2 Tbsp (30 g) Sugar
- Take 50 g Cake flour
- Get 1/2 tsp lemon juice (to stabilize egg white foam)
- Take Mango lava
- Take 2.8 oz (80 g) Mango puree
- Get 1 Tbsp (20 g) Coconut cream
- Take 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
- Prepare 1 Tbsp (12 g) Sugar
- Make ready Decoration
- Take Diced mango
- Prepare Pomelo/grapefruit
- Make ready 6 g Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake)
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
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