Mango sago lava cake (chiffon cake). Mango sago lava cake (chiffon cake)

You can cook Mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you achieve it.

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

  1. Prep:

  2. Preheat the oven to 300 ºF (150 ºC)

  3. Separate egg whites from egg yolks

  4. Chill egg whites in the fridge.

  5. Egg yolk mixture:

  6. Mix oil, milk, vanilla extract and egg yolk

  7. Sieve flour in and mix well.

  8. Whisk egg white:

  9. Add a bit of lemon juice to egg whites

  10. Add sugar while whisking

  11. Whisk egg whites until stiff peak forms (with a tip that folds over).

  12. Chiffon cake:

  13. Fold 1/3 of egg whites into egg yolk mixture

  14. Gently fold and mix them

  15. Transfer batter mixture back into egg whites, fold and mix

  16. Pour into a 6-inch cake pan

  17. Bake at 300 ºF (150 ºC) for 45 minutes (The actual baking time depends on individual’s oven)

  18. After baking, let it cool upside down.

  19. Mango sago lava:

  20. Blend mango puree, coconut cream and milk

  21. Whip the heavy cream (with sugar added) till soft peak forms

  22. Mix the whipped cream with mango mixture.

  23. Assemble:

  24. Wrap Chiffon with cake collar

  25. Fill the center with mango lava (halfway) and top with sago

  26. Pour mango sago on top of the cake

  27. Decorate with the mango and grapefruit (pomelo)

  28. Set your camera/phone to video mode, lift up the cake collar

  29. Enjoy.