Hello, I’m Elise. Today, we’re going to prepare mango sago lava cake (chiffon cake) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mango sago lava cake (chiffon cake) Recipe
Mango sago lava cake (chiffon cake) is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Mango sago lava cake (chiffon cake) is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mango sago lava cake (chiffon cake):
- Take Chiffon Cake
- Take 3 Eggs (approx. 80 g egg white, 50 g egg yolk）
- Make ready 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)
- Take 2 Tbsp (30 g) Sugar
- Make ready 2 Tbsp (30 g) Sugar
- Take 50 g Cake flour
- Get 1/2 tsp lemon juice (to stabilize egg white foam)
- Prepare Mango lava
- Prepare 2.8 oz (80 g) Mango puree
- Get 1 Tbsp (20 g) Coconut cream
- Take For more liquidish mango lava, use ½ cup milk
- Prepare For thicker mango lava, use ¼ cup milk and whisk the cream a little longer
- Prepare 1 cup (100 g) Heavy cream
- Make ready 1 Tbsp (12 g) Sugar
- Get Decoration
- Make ready Diced mango
- Get Pomelo/grapefruit
- Get 6 g Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake)
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
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