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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 Methods To Live Green And Spend less Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared burden we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some improvements. This needs to happen soon and living in methods more friendly to the environment should become a mission for every individual family. Continue reading for some ways to go green and save energy, largely in the kitchen.
A lot of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to operate less regularly, will also save electricity.
From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably uncomplicated to live green, after all. Largely, all it requires is a bit of common sense.
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 cook it.
The ingredients needed to make Mango sago lava cake (chiffon cake):
- Use Chiffon Cake
- Get Eggs (approx. 80 g egg white, 50 g egg yolk）
- Provide vegetable oil
- Provide milk of your choice, or simply water
- Prepare Vanilla extract (optional)
- You need Sugar
- Provide Sugar
- Get Cake flour
- Prepare lemon juice (to stabilize egg white foam)
- Use Mango lava
- Use Mango puree
- You need Coconut cream
- Prepare For more liquidish mango lava, use ½ cup milk
- You need For thicker mango lava, use ¼ cup milk and whisk the cream a little longer
- Take Heavy cream
- You need Sugar
- Provide Decoration
- Take Diced mango
- Take Pomelo/grapefruit
- You need 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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