Recipe: Perfect 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.

I have tested many ways and finally I can present you this beautiful cake! It doesn't have a very strong mango flavour, but you can top it with mango puree or mango ice cream and it will be a bomb. Cake lover's, come lets make a special summer treat with mango. You can cook Mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mango sago lava cake (chiffon cake)

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

You would have possibly heard of choco lava cake but try this new recipe Mango lava cake. Закрыть. Mango Sago Lava Cake with Gudetama. Mango Sago made with mangoes, tapioca pearls, and milk. Sweet, tangy and creamy, it's a summer dessert you'd want all year long!

Mango sago lava cake (chiffon cake) step by step

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.

Baked Cassava (Tapioca) Cake: This traditional cassava (tapioca) cake is semi-soft, chewy and fragrant. It has an inviting aroma from the screw pine leaves (pandan. Purée mixture until slightly thick; transfer to a mixing bowl. 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.