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Mango sago lava cake (chiffon cake)
Mango sago lava cake (chiffon cake)

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We hope you got benefit from reading it, now let’s go back to mango sago lava cake (chiffon cake) recipe. To cook mango sago lava cake (chiffon cake) you need 20 ingredients and 6 steps. Here is how you do that.

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

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