Recipe for Tasty Mango sago lava cake (chiffon cake)

There are numerous sources of details on cooking. Some information is geared towards seasoned chefs and also not for the ordinary person. It can be perplexing to learn all of the readily available details. Luckily, this Mango sago lava cake (chiffon cake) recipe is easy to make and will certainly give you some excellent suggestions. They will work for anyone, even a newbie.

You would have possibly heard of choco lava cake but try this new recipe Mango lava cake. Mango Sago Lava Cake with Gudetama. Mango Sago made with mangoes, tapioca pearls, and milk.

Use Chiffon Cake.
Prepare Eggs (approx. 80 g egg white, 50 g egg yolk）.
Provide vegetable oil.
You need milk of your choice, or simply water.
Use Vanilla extract (optional).
Provide Sugar.
Prepare Sugar.
Provide Cake flour.
Provide lemon juice (to stabilize egg white foam).
Prepare Mango lava.
Prepare Mango puree.
Prepare Coconut cream.
Prepare For more liquidish mango lava, use ½ cup milk.
Prepare For thicker mango lava, use ¼ cup milk and whisk the cream a little longer.
Provide Heavy cream.
You need Sugar.
Prepare Decoration.
You need Diced mango.
Provide Pomelo/grapefruit.
You need Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake).

Short Tips:

If a recipe says to use a certain type of pan, then use that pan. If you only own one nonstick pan, the simplest tip we can give you is to wait for a good sale at a kitchen store, then buy yourself a chrome steel pan and a cast iron cooking pan. Also its smart idea to replace low-cost nonstick pans each few years, as the coating can wear down over the years.

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 is a popular dessert in Hong Kong and Taiwan. Mango Sago is a popular dessert made with mangoes, sago and milk. Method: Sift together cake flour, baking powder and salt into a bowl and set aside. In a large bowl use hand hand whisk to mix the egg yolks and sugar, till sugar dissolved. Then add vegetable oil, yogurt mango puree, mix well and lastly add fresh mango into it.

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