Mango sago lava cake (chiffon cake). 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.
Mix the whipped cream with mango mixture. Here is a mango sago chiffon lava cake for you. Fluffy and light bouncy chiffon cake + creamy mango lava = perfect! You can have Mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Mango sago lava cake (chiffon cake)
- Prepare of Chiffon Cake.
- Prepare 3 of Eggs (approx. 80 g egg white, 50 g egg yolk）.
- It’s 2 Tbsp (30 g) of vegetable oil.
- Prepare 2 Tbsp (30 g) of milk of your choice, or simply water.
- You need 1/2 tsp of Vanilla extract (optional).
- It’s 2 Tbsp (30 g) of Sugar.
- It’s 2 Tbsp (30 g) of Sugar.
- You need 50 g of Cake flour.
- Prepare 1/2 tsp of lemon juice (to stabilize egg white foam).
- You need of Mango lava.
- Prepare 2.8 oz (80 g) of Mango puree.
- Prepare 1 Tbsp (20 g) of Coconut cream.
- Prepare of For more liquidish mango lava, use ½ cup milk.
- Prepare of For thicker mango lava, use ¼ cup milk and whisk the cream a little longer.
- Prepare 1 cup (100 g) of Heavy cream.
- Prepare 1 Tbsp (12 g) of Sugar.
- Prepare of Decoration.
- You need of Diced mango.
- Prepare of Pomelo/grapefruit.
- You need 6 g of Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake).
Please like this video and subscribe to. To get started with this particular recipe, we must first prepare a few ingredients. Here is how you cook it. Bought this Mango Sago Lava Cake with Gudetama for a friend's birthday.
Mango sago lava cake (chiffon cake) instructions
- 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.
My friend loved the creativity and interactiveness of the cake, seeing the gudetamas cookies flowing down. However, the mangos were slightly over ripe causing the cake to taste abit sour. This makes the cake light and fluffier. Beaten egg whites are the main ingredient in a chiffon cake, it is the reason why the cake rises and puffs up making it double the size once baked. Mango Grapefruit Sago Lava Cake 杨枝甘露爆浆戚风 # Rotterdam # mango # grapefruit # mangograpefruitsago # chiffoncake # summer # baking # cake # homemade # lavacake # 楊枝甘露 # 芒果 # 椰漿 # 芒果西米露 # 紅柚 # 蛋糕 # 戚风蛋糕 # 酱爆蛋糕 Mango Bravo Cake made easy using steamed or baked methods.
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