Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mango sago lava cake (chiffon cake). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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.

Mango sago lava cake (chiffon cake) recipe is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Mango sago lava cake (chiffon cake) recipe is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mango sago lava cake (chiffon cake): recipe

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

Watch this video while Chef Dan Segall whip and mix the ingredients. Mango Sago made with mangoes, tapioca pearls, and milk. Sweet, tangy and creamy, it's a summer dessert you'd want all year long! Baked Cassava (Tapioca) Cake: This traditional cassava (tapioca) cake is semi-soft, chewy and fragrant.

Steps to make Mango sago lava cake (chiffon cake): recipe

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

It has an inviting aroma from the screw pine leaves (pandan. Mango Sago Lava Cake with Gudetama. Purée mixture until slightly thick; transfer to a mixing bowl. Cool mango syrup to room temperature. Mango Sago (杨枝甘露) - Learn to make restaurant-style mango sago with three beautiful layers that are creamy, fruity, and loaded with goodies.

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