Recipe: Perfect Mango sago lava cake (chiffon cake)

Mango sago lava cake (chiffon cake). 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. Here is a mango sago chiffon lava cake for you.

Fluffy and light bouncy chiffon cake + creamy mango lava = PERFECT It not only looks great but also tastes amazing (seriously, one of the best). 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. You can cook Mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you achieve that.

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. Prepare 2 Tbsp (30 g) of Sugar.
7. Prepare 2 Tbsp (30 g) of Sugar.
8. It's 50 g of Cake flour.
9. You need 1/2 tsp of lemon juice (to stabilize egg white foam).
10. It's of Mango lava.
11. Prepare 2.8 oz (80 g) of Mango puree.
12. It's 1 Tbsp (20 g) of Coconut cream.
13. Prepare 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 1 cup (100 g) of Heavy cream.
16. Prepare 1 Tbsp (12 g) of Sugar.
17. It's of Decoration.
18. You need 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).

Buy Mango Sago Lava Cake with Gudetama Online in Malaysia via M Cake Boutique. Check out Mango Sago Lava Cake with Gudetama price, reviews & cake information now! 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.

Mango sago lava cake (chiffon cake) step by step

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.

Well, if you have not then it is time to sit up and take note. Mrs Ng SK's claim to fame is this recipe for a butter cake that is as close to perfection as it can… Mango Chiffon Cake Recipe is an easy & fluffy mango cake recipe made using mango pulp. 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. For the LAM and I, it is something we must order when we go to any (Hong Kong style) Chinese restaurant.