How to Cook Appetizing Mango sago lava cake (chiffon cake)

Mango sago lava cake (chiffon cake). 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.

Please like this video and subscribe to. It is surprisingly simple. · Pandan chiffon cake is soft, fluffy, moist and fragrant. Mango Sago is a quick, refreshing, and satisfying summer dessert popular in Asia, with juicy chunks of mango and a sweet mango/coconut milk tapioca It's also so easy to make. You can cook Mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mango sago lava cake (chiffon cake)

1. Prepare of Chiffon Cake.
2. It’s 3 of Eggs (approx. 80 g egg white, 50 g egg yolk）.
3. Prepare 2 Tbsp (30 g) of vegetable oil.
4. It’s 2 Tbsp (30 g) of milk of your choice, or simply water.
5. You need 1/2 tsp of Vanilla extract (optional).
6. Prepare 2 Tbsp (30 g) of Sugar.
7. It’s 2 Tbsp (30 g) of Sugar.
8. It’s 50 g of Cake flour.
9. It’s 1/2 tsp of lemon juice (to stabilize egg white foam).
10. It’s of Mango lava.
11. You need 2.8 oz (80 g) of Mango puree.
12. Prepare 1 Tbsp (20 g) of Coconut cream.
13. Prepare of For more liquidish mango lava, use ½ cup milk.
14. You need of For thicker mango lava, use ¼ cup milk and whisk the cream a little longer.
15. It’s 1 cup (100 g) of Heavy cream.
16. You need 1 Tbsp (12 g) of Sugar.
17. You need of Decoration.
18. You need of Diced mango.
19. It’s of Pomelo/grapefruit.
20. Prepare 6 g of Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake).

Much easier than a cake, I think! The hardest part is peeling and cutting the mango. You might think cooking tapioca is difficult. Cool mango syrup to room temperature.

Mango sago lava cake (chiffon cake) instructions

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.

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. Purée mixture until slightly thick; transfer to a mixing bowl. Mango – You can use fresh or tinned mango slices depending on your preference.