How to Make Quick Mango sago lava cake (chiffon cake)

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Steps to Make Award-winning Mango sago lava cake (chiffon cake). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Mango sago lava cake (chiffon cake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mango sago lava cake (chiffon cake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mango sago lava cake (chiffon cake) is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mango sago lava cake (chiffon cake) estimated approx 3 hours.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you can achieve that.

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. I made 2 versions of mango lava in the video—thick and liquidish. The thick one is a little tricky to make. It may not flow as smoothly as the liquidish one does so it takes some luck and patience. Lift up the cake collar soon after you add the mango lava; otherwise the mango lava may stick to the collar and make it even harder to drop. Anyway, give it a try! ------------------- youtube.com/watch?v=8c17m4Fike4

Ingredients and spices that need to be Get to make Mango sago lava cake (chiffon cake):

1. Chiffon Cake
2. 3 Eggs (approx. 80 g egg white, 50 g egg yolk）
3. 2 Tbsp (30 g) vegetable oil
4. 2 Tbsp (30 g) milk of your choice, or simply water
5. 1/2 tsp Vanilla extract (optional)
6. 2 Tbsp (30 g) Sugar
7. 2 Tbsp (30 g) Sugar
8. 50 g Cake flour
9. 1/2 tsp lemon juice (to stabilize egg white foam)
10. Mango lava
11. 2.8 oz (80 g) Mango puree
12. 1 Tbsp (20 g) Coconut cream
13. For more liquidish mango lava, use ½ cup milk
14. For thicker mango lava, use ¼ cup milk and whisk the cream a little longer
15. 1 cup (100 g) Heavy cream
16. 1 Tbsp (12 g) Sugar
17. Decoration
18. Diced mango
19. Pomelo/grapefruit
20. 6 g Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake)

Instructions to make to make Mango sago lava cake (chiffon cake)

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

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