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Mango sago lava cake (chiffon cake) Recipe

Mango sago lava cake (chiffon cake) is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Mango sago lava cake (chiffon cake) is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. 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):

1. Make ready Chiffon Cake
2. Get 3 Eggs (approx. 80 g egg white, 50 g egg yolk）
3. Prepare 2 Tbsp (30 g) vegetable oil
4. Prepare 2 Tbsp (30 g) milk of your choice, or simply water
5. Make ready 1/2 tsp Vanilla extract (optional)
6. Take 2 Tbsp (30 g) Sugar
7. Make ready 2 Tbsp (30 g) Sugar
8. Prepare 50 g Cake flour
9. Get 1/2 tsp lemon juice (to stabilize egg white foam)
10. Take Mango lava
11. Make ready 2.8 oz (80 g) Mango puree
12. Take 1 Tbsp (20 g) Coconut cream
13. Prepare For more liquidish mango lava, use ½ cup milk
14. Make ready For thicker mango lava, use ¼ cup milk and whisk the cream a little longer
15. Make ready 1 cup (100 g) Heavy cream
16. Get 1 Tbsp (12 g) Sugar
17. Prepare Decoration
18. Get Diced mango
19. Prepare Pomelo/grapefruit
20. Prepare 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):

1. Prep: - 1. Preheat the oven to 300 ºF (150 ºC) - 2. Separate egg whites from egg yolks - 3. Chill egg whites in the fridge
2. Egg yolk mixture: - 1. Mix oil, milk, vanilla extract and egg yolk - 2. Sieve flour in and mix well
3. 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)
4. 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
5. 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
6. 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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