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Before you jump to Mango sago lava cake (chiffon cake) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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You can see results without eliminating foods from your diet or make considerable changes at once. If you wish to commit to a wholesale change, that is fine but the main thing at first is to try to see to it that you are making more healthy eating choices. In time, you will probably discover that you will eat more and more healthy food as your taste buds become accustomed to the change. Over time, your eating habits will change and your new eating habits will completely replace the way you ate previously.
Hence, it should be fairly obvious that it’s not at all hard to add healthy eating to your life.
We hope you got insight 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 cook that.
The ingredients needed to prepare Mango sago lava cake (chiffon cake):
- Provide Chiffon Cake
- You need Eggs (approx. 80 g egg white, 50 g egg yolk）
- Provide vegetable oil
- You need milk of your choice, or simply water
- Get Vanilla extract (optional)
- Use Sugar
- You need Sugar
- Take Cake flour
- Get lemon juice (to stabilize egg white foam)
- Use Mango lava
- Provide Mango puree
- You need Coconut cream
- Prepare For more liquidish mango lava, use ½ cup milk
- Use For thicker mango lava, use ¼ cup milk and whisk the cream a little longer
- Use Heavy cream
- You need Sugar
- You need Decoration
- You need Diced mango
- Prepare Pomelo/grapefruit
- Take Sago (add more as you wish; cook 20 g if you want sago to cover the whole cake)
Instructions to make Mango sago lava cake (chiffon cake):
- 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
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