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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. You can have mango sago lava cake (chiffon cake) using 20 ingredients and 6 steps. Here is how you achieve that.

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

1. You need Chiffon Cake
2. You need 3 Eggs (approx. 80 g egg white, 50 g egg yolk）
3. Provide 2 Tbsp (30 g) vegetable oil
4. Use 2 Tbsp (30 g) milk of your choice, or simply water
5. Get 1/2 tsp Vanilla extract (optional)
6. Get 2 Tbsp (30 g) Sugar
7. You need 2 Tbsp (30 g) Sugar
8. You need 50 g Cake flour
9. Get 1/2 tsp lemon juice (to stabilize egg white foam)
10. You need Mango lava
11. Get 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. Get For thicker mango lava, use ¼ cup milk and whisk the cream a little longer
15. Use 1 cup (100 g) Heavy cream
16. Prepare 1 Tbsp (12 g) Sugar
17. Provide Decoration
18. Get Diced mango
19. Use Pomelo/grapefruit
20. Prepare 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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