Mango sago lava cake (chiffon cake). Enjoy Mango Sago With Mangoes, Mango Juice, Coconut Milk, Sugar, Tapioca Pearls, Milk. Puding Cake Shot Glass Desserts Chiffon Cake Tumblr Food Chocolate Cake Reci. Mango sago lava cake (chiffon cake).
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You would have possibly heard of choco lava cake but try this new recipe Mango lava cake.
Today, I'm gonna share the yummiest Mango Cake recipe.
You can Cook Mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you cook that.
Ingredients of Mango sago lava cake (chiffon cake)
- It's of Chiffon Cake.
- Lets Go Prepare of Eggs (approx. 80 g egg white, 50 g egg yolk）.
- What You needis of vegetable oil.
- It's of milk of your choice, or simply water.
- It's of Vanilla extract (optional).
- It's of Sugar.
- Lets Go Prepare of Sugar.
- What You needis of Cake flour.
- What You needis of lemon juice (to stabilize egg white foam).
- What You needis of Mango lava.
- Lets Go Prepare of Mango puree.
- Lets Go Prepare of Coconut cream.
- Lets Go Prepare of For more liquidish mango lava, use ½ cup milk.
- What You needis of For thicker mango lava, use ¼ cup milk and whisk the cream a little longer.
- What You needis of Heavy cream.
- What You needis of Sugar.
- What You needis of Decoration.
- It's of Diced mango.
- What You needis of Pomelo/grapefruit.
- What You needis of Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake).
Bought this Mango Sago Lava Cake with Gudetama for a friend's birthday. My friend loved the creativity and interactiveness of the cake, seeing the gudetamas cookies flowing down. However, the mangos were slightly over ripe causing the cake to taste abit sour. Mango Chiffon Cake Recipe is an easy & fluffy mango cake recipe made using mango pulp.
Mango sago lava cake (chiffon cake) instructions
- 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.
This Mango pulp cake feels just like chiffon and is light & bouncy. This recipe can be used as a cake sponge for your fancy Birthday cakes or simply served with a cup of tea. Skip sago if you don't have one. Skip sago if you don't have one. The texture does not match that well with the fluffy cake anyway so I just added a little.