Made some dimsum to satisfy my cravings. Just kidding, these are little meringue cookies, shaped like dimsum! 🥟 Here we have some bao, dumplings (could be hargow), lo mai gai, and shumai. It’s currently quarantine still where I live and I miss being able to go to Cantonese places on the weekends and getting dimsum straight from the carts, but this will have to do in the meantime until quarantine ends.
This cake is inspired by one of my favorite desserts, mango sago. Mango sago is a dessert soup from Hong Kong that is served cold. It is normally made of mango, evaporated milk, and tapioca. My cakified version has mango Swiss meringue buttercream, vanilla chiffon cake, mango chunks and sago in the filling. The cake is delightfully fluffy and delicious. The mango chunks make it so refreshing to eat, a perfect summer dessert.
I chose chiffon cake for the sponge base because of how wonderfully soft it is. The chiffon recipe is originally by Magic Ingredients. Here is the original recipe below. I modified her recipe to work for this cake. The video is great for troubleshooting and guidance on making chiffon.