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Practical Method to Preparing Appetizing Mango sago lava cake (chiffon cake)

Hoping to eat Mango sago lava cake (chiffon cake) a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with helpful ways on preparing a Mango sago lava cake (chiffon cake) like a famous chef made.

Mango sago lava cake (chiffon cake)

We hope you got insight from reading it, now let's go back to mango sago lava cake (chiffon cake) recipe. You can have mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you achieve that.

To make an unforgettable Mango sago lava cake (chiffon cake), here are the components needed:

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

After preparing the materials, now you are ready to make your tasty Mango sago lava cake (chiffon cake) by following the instructions on this section:

  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.

Much easier than a cake, I think! It is surprisingly simple. · Pandan chiffon cake is soft, fluffy, moist and fragrant. 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.

Recipe : Mango sago lava cake (chiffon cake)

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