Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mango sago lava cake (chiffon cake). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Mango sago lava cake (chiffon cake) is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Mango sago lava cake (chiffon cake) is something that I’ve loved my entire life. They are fine and they look fantastic.
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. Here is a mango sago chiffon lava cake for you.
To begin with this recipe, we must prepare a few components. You can have mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mango sago lava cake (chiffon cake):
- Get Chiffon Cake
- Prepare 3 Eggs (approx. 80 g egg white, 50 g egg yolk）
- Prepare 2 Tbsp (30 g) vegetable oil
- Take 2 Tbsp (30 g) milk of your choice, or simply water
- Get 1/2 tsp Vanilla extract (optional)
- Prepare 2 Tbsp (30 g) Sugar
- Make ready 2 Tbsp (30 g) Sugar
- Get 50 g Cake flour
- Make ready 1/2 tsp lemon juice (to stabilize egg white foam)
- Prepare Mango lava
- Make ready 2.8 oz (80 g) Mango puree
- Prepare 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
- Take 1 cup (100 g) Heavy cream
- Make ready 1 Tbsp (12 g) Sugar
- Make ready Decoration
- Prepare Diced mango
- Prepare Pomelo/grapefruit
- Make ready 6 g Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake)
Much easier than a cake, I think! It is surprisingly simple. · Pandan chiffon cake is soft, fluffy, moist and fragrant. Mango Sago Lava Cake with Gudetama. Purée mixture until slightly thick; transfer to a mixing bowl.
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 Lava Cake with Gudetama. Purée mixture until slightly thick; transfer to a mixing bowl. Mango - You can use fresh or tinned mango slices depending on your preference. We actually love using tinned fruit that comes with its own syrup, it adds extra sweetness to your topping! Some of the more traditional toppings include mango, passionfruit syrup or banana.
So that’s going to wrap this up with this special food mango sago lava cake (chiffon cake) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
