Recipe of Award-winning Mango sago lava cake (chiffon cake)

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

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

The hardest part is peeling and cutting the mango. It is surprisingly simple. · Pandan chiffon cake is soft, fluffy, moist and fragrant. 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.

Instructions 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

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. Purée mixture until slightly thick; transfer to a mixing bowl. 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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