Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mango sago lava cake (chiffon cake). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Mango sago lava cake (chiffon cake) is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Mango sago lava cake (chiffon cake) is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Mango sago lava cake (chiffon cake):
- Make ready Chiffon Cake
- Prepare 3 Eggs (approx. 80 g egg white, 50 g egg yolk）
- Take 2 Tbsp (30 g) vegetable oil
- Get 2 Tbsp (30 g) milk of your choice, or simply water
- Make ready 1/2 tsp Vanilla extract (optional)
- Prepare 2 Tbsp (30 g) Sugar
- Take 2 Tbsp (30 g) Sugar
- Take 50 g Cake flour
- Get 1/2 tsp lemon juice (to stabilize egg white foam)
- Take Mango lava
- Get 2.8 oz (80 g) Mango puree
- Make ready 1 Tbsp (20 g) Coconut cream
- Get For more liquidish mango lava, use ½ cup milk
- Take For thicker mango lava, use ¼ cup milk and whisk the cream a little longer
- Take 1 cup (100 g) Heavy cream
- Prepare 1 Tbsp (12 g) Sugar
- Take Decoration
- Prepare Diced mango
- Get Pomelo/grapefruit
- Make ready 6 g Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake)
Watch this video while Chef Dan Segall whip and mix the ingredients. Mango Sago made with mangoes, tapioca pearls, and milk. Sweet, tangy and creamy, it's a summer dessert you'd want all year long! Baked Cassava (Tapioca) Cake: This traditional cassava (tapioca) cake is semi-soft, chewy and fragrant.
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
It has an inviting aroma from the screw pine leaves (pandan. Mango Sago Lava Cake with Gudetama. Purée mixture until slightly thick; transfer to a mixing bowl. Cool mango syrup to room temperature. 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.
So that’s going to wrap this up for this special food mango sago lava cake (chiffon cake) recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
