Recipe: Perfect Mango sago lava cake (chiffon cake)

Mango sago lava cake (chiffon cake). 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.

Please note, that chiffon cakes are normally made with fruit juices and flavorings, since we using mango pulp is makes the batter heavier as compared to chiffon cakes made with fruit juices. Mango Sago made with mangoes, tapioca pearls, and milk. Sweet, tangy and creamy, it's a summer dessert you'd want all year long! 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. Prepare of Chiffon Cake.
2. Prepare of Eggs (approx. 80 g egg white, 50 g egg yolk）.
3. You need of vegetable oil.
4. Prepare of milk of your choice, or simply water.
5. It's of Vanilla extract (optional).
6. It's of Sugar.
7. It's of Sugar.
8. Prepare of Cake flour.
9. Prepare of lemon juice (to stabilize egg white foam).
10. Prepare of Mango lava.
11. It's of Mango puree.
12. It's of Coconut cream.
13. You need of For more liquidish mango lava, use ½ cup milk.
14. It's of For thicker mango lava, use ¼ cup milk and whisk the cream a little longer.
15. You need of Heavy cream.
16. It's of Sugar.
17. You need of Decoration.
18. Prepare of Diced mango.
19. Prepare of Pomelo/grapefruit.
20. Prepare of Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake).

Baked Cassava (Tapioca) Cake: This traditional cassava (tapioca) cake is semi-soft, chewy and fragrant. It has an inviting aroma from the screw pine leaves (pandan. Mango Sago is a quick, refreshing, and satisfying summer dessert popular in Asia, with Mango Sago is a refreshing and satisfying summer dessert, with juicy chunks of mango and a mango/coconut milk tapioca pudding. Much easier than a cake, I think!

Mango sago lava cake (chiffon cake) instructions

1. Prep: 1. Preheat the oven to 300 ºF (150 ºC) 2. Separate egg whites from egg yolks 3. Chill egg whites in the fridge.
2. Egg yolk mixture: 1. Mix oil, milk, vanilla extract and egg yolk 2. Sieve flour in and mix well.
3. 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).
4. 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.
5. 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.
6. 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.

The hardest part is peeling and cutting the mango. Mango cake or mango chiffon cake, is a Filipino layered chiffon cake infused with ripe sweet Carabao mangoes. It is typically topped with mango cream frosting, fresh mango slices, or pureed mangoes in gulaman or gelatin. Other common toppings include cream, cream cheese, and chocolate. An addictive Cantonese sweet dessert you can make any night of the week with just a few ingredients.