Mango sago lava cake (chiffon cake)
Mango sago lava cake (chiffon cake). Enjoy Mango Sago With Mangoes, Mango Juice, Coconut Milk, Sugar, Tapioca Pearls, Milk. Puding Cake Shot Glass Desserts Chiffon Cake Tumblr Food Chocolate Cake Reci. Mango sago lava cake (chiffon cake). Please like this video and subscribe to. You would have possibly heard of choco lava cake but try this new recipe Mango lava cake. Cook Mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps easily.
Ingredients
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You need of Chiffon Cake
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Prepare 3 of Eggs (approx. 80 g egg white, 50 g egg yolk）
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Prepare 2 Tbsp (30 g) of vegetable oil
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It’s 2 Tbsp (30 g) of milk of your choice, or simply water
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It’s 1/2 tsp of Vanilla extract (optional)
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Prepare 2 Tbsp (30 g) of Sugar
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You need 2 Tbsp (30 g) of Sugar
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Prepare 50 g of Cake flour
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It’s 1/2 tsp of lemon juice (to stabilize egg white foam)
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Prepare of Mango lava
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You need 2.8 oz (80 g) of Mango puree
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You need 1 Tbsp (20 g) of Coconut cream
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You need of For more liquidish mango lava, use ½ cup milk
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It’s of For thicker mango lava, use ¼ cup milk and whisk the cream a little longer
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Prepare 1 cup (100 g) of Heavy cream
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Prepare 1 Tbsp (12 g) of Sugar
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Prepare of Decoration
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You need of Diced mango
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It’s of Pomelo/grapefruit
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It’s 6 g of Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake)
Steps
- 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.
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. Skip sago if you don't have one. 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.
