Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, mango sago lava cake (chiffon cake). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Mango sago lava cake (chiffon cake) is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Mango sago lava cake (chiffon cake) is something which I have loved my whole life.
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.
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):
- Prepare Chiffon Cake
- Prepare 3 Eggs (approx. 80 g egg white, 50 g egg yolk）
- Prepare 2 Tbsp (30 g) vegetable oil
- Prepare 2 Tbsp (30 g) milk of your choice, or simply water
- Get 1/2 tsp Vanilla extract (optional)
- Prepare 2 Tbsp (30 g) Sugar
- Get 2 Tbsp (30 g) Sugar
- Make ready 50 g Cake flour
- Make ready 1/2 tsp lemon juice (to stabilize egg white foam)
- Take Mango lava
- Get 2.8 oz (80 g) Mango puree
- Take 1 Tbsp (20 g) Coconut cream
- Take For more liquidish mango lava, use ½ cup milk
- Get 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
- Get Diced mango
- Make ready Pomelo/grapefruit
- Prepare 6 g Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake)
Mango sago recipe with video, step by step. Purée mixture until slightly thick; transfer to a mixing bowl. Mango Sago Lava Cake with Gudetama. Cool mango syrup to room temperature.
Instructions 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 Sago (杨枝甘露) - Learn to make restaurant-style mango sago with three beautiful layers that are creamy, fruity, and loaded with goodies. Mango sago is a popular dessert in Hong Kong and Taiwan. Since it is mango season, i thought of making mango recipes to share it. The first one which came to my mind is this one. Take sago and water in a large pan and bring it to a boil.
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