45 Exotic Mango sago lava cake (chiffon cake) delicious and easy to make.

It's long been stated that the very best method to a male's heart is through his tummy. Yet men aren't the only ones who like a wonderful meal. Cooking is not just a technological skill, it's a life task that you use everyday. Right here, Mango sago lava cake (chiffon cake) dish to practice and also improve your cooking skills and also make you also much better at it.

I have tested many ways and finally I can present you this beautiful cake! It doesn't have a very strong mango flavour, but you can top it with mango puree or mango ice cream and it will be a bomb. Mango Sago made with mangoes, tapioca pearls, and milk.

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

Short Tips:

Sometimes all the dish needs is a squeeze of lime to take it to the next level. To get the foremost juice out of citrus, roll it on a cutting board before slicing in.

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 (杨枝甘露) - Learn to make restaurant-style mango sago with three beautiful layers that are creamy, fruity, and loaded with goodies. Mango sago is a popular dessert in Hong Kong and Taiwan. Purée mixture until slightly thick; transfer to a mixing bowl. Cool mango syrup to room temperature. Mango cake or mango chiffon cake, is a Filipino layered chiffon cake infused with ripe sweet Carabao mangoes.

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