Mango Sago Chiffon Cake

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.

Mango Sago Chiffon Cake

  • Servings: 8-12
  • Difficulty: medium
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Chiffon Cake (based on Magic Ingredient’s Chiffon Recipe)

Ingredients

  • 4 eggs, separated
  • 60g of oil
  • 80g of cake flour
  • 60g of milk
  • 8g of white vinegar
  • 60g of sugar
  • 1/4 tsp of kosher salt
  • 1/2 tsp of vanilla

Directions

  1. Preheat oven to 330 degrees F.
  2. Into a bowl, add the oil, salt, and cake flour. Whisk until combined.
  3. Add in egg yolks and vanila and whisk. Then add the milk and mix.
  4. In a separate bowl, add the egg whites and vinegar.
  5. Whisk until foamy. Begin adding the sugar in two additions. Continue to beat the meringue until you reach medium peaks.
  6. In 3 additions, fold the meringue into the egg yolk mixture.
  7. Pour into 7 inch pan (you can use a tube pan). Tap the pan on the counter a few times to release air bubbles. Cover pan with foil.
  8. Bake for 20 minutes at 330 degrees F. Remove foil and bake for another 20 minutes at 310 degrees F. When cooling, turn the pan upside down so that the cake does not collapse.


Mango Puree

Ingredients

  • 170g of mango chunks (frozen or fresh is fine)
  • 1-2 tablespoons of sugar (omit if your mango is sweet)

Directions

  1. Add the mango chunks and sugar to a food processor and blitz until smooth.
  2. Add the pureed mango into a sauce pan and cook on a low heat for a few minutes. We essentially want to ensure the sugar is dissolved and extra water content does not go into the buttercream.


Mango Swiss Meringue Buttercream

Ingredients

  • 75g of egg white
  • 90g of sugar
  • 250g of softened unsalted butter
  • mango puree
  • 1/4 tsp of kosher salt
  • 1/4 tsp of vanilla extract

Directions

  1. Fill a sauce pan with water and bring to a gentle boil.
  2. Place egg whites and sugar into clean bowl. Whisk together.
  3. Place the egg whites bowl on top of the sauce pan. (Bain marie method)
  4. Whisk and heat the egg whites until the sugar is complete dissolved. (About 140 degrees F)
  5. Whip egg white mixture at a high speed until stiff peaks. Let cool.
  6. Once the Swiss meringue is done, add the butter and continue to mix at a high speed until the mixture comes together. Note: even if it splits or looks weird, keep on beating it, it will come together.
  7. Once the buttercream looks like it is coming together, add the salt, vanilla extract, and mango puree.
  8. Beat for a few more minutes until silky and smooth.


Assembly

Ingredients

  • Cooled, torted chiffon cake
  • Mango buttercream
  • Sago (Tapioca) prepared according to package instructions
  • Mango chunks

Directions

  1. In a bowl, take about 1/4 of the buttercream, add in few tablespoons of sago and add mango chunks. Mix until evenly distributed. This is the filling that goes in between the cake layers.
  2. To assemble the cake, spread the filling in between in the chiffon cake layers.
  3. Crumb coat the cake, and chill for 20 minutes.
  4. Add the final layer buttercream, top the cake with mango buttercream. Add mango chunks and enjoy!

Black Tea Tiramisu

Tiramisu is one of my all time favorite desserts, and I made a version with black and Irish cream. I just love how the mascarpone cream melds with the soft, fluffy ladyfingers and the bitterness of the cocoa powder.

My version uses black tea instead of espresso, and Bailey’s Irish Cream instead of marsala wine. The best part? It tastes kind of like milk tea! It’s a tiramisu milk tea– it’s a milk tea tiramisu. I used a Sun Moon Lake variety of black tea. This dessert is so good with a cup of tea or coffee. So addicting.

Can I also say that homemade ladyfingers are way better than the store-bought ones? I definitely recommend making your ladyfingers from scratch. Try Bigger Bolder Baking’s recipe or Binging with Babish’s recipe.

Black Tea Tiramisu

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 4 egg yolks
  • 2.5 tbsp + 1/4 cup of sugar
  • 8 oz of mascarpone cheese
  • 3/4 cup of heavy whipping cream
  • 1 cup of strong brewed black tea (cooled to room temp)
  • 2 tbsp + 3 tbsp of Bailey’s Irish Cream
  • cocoa powder
  • 20-25 ladyfingers

Directions

  1. Prep a 7in springform pan and line the bottom with parchment paper.
  2. For the sabayon (egg yolk mixture), prepare a double boiler. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer. Place a heat proof bowl on top.
  3. In the top bowl of the double boiler, add in the egg yolks, 2 tbsp of sugar and 2 tbsp of Bailey’s Irish Cream.
  4. Whisk until the the egg yolks triple in volume. You should also heat the egg yolks through to a temperature of at least 140 degrees F to pasteurize. Once the egg yolks reach this stage remove from the heat.
  5. While the egg yolk mixture cools, whip up the cream. Place the cream and remaining sugar into a bowl and whip until stiff peaks, About 3-5 minutes. Add the mascarpone cheese and mix until smooth
  6. Add some of the whipped cream/mascarpone into the warm egg yolk mixture. Mix gently until homogeneous. Add this back into the whipped cream/mascarpone. Whip the mixture until it is thick, spreadable, and smooth.
  7. Prepare a shallow dish and add 3 tbsps of Bailey’s and the black tea. Stir until combined.
  8. To assemble the tiramisu, dip the ladyfingers into the tea mixture. Make a layer of dipped ladyfingers in the tin. Cover ladyfingers with the mascarpone cream. Repeat and make three alternating layers of ladyfingers and cream.
  9. Cover the tin and chill in the fridge 6-12 hours.
  10. Dust with cocoa powder to serve.

Strawberry Mochi Swiss Roll Cake

I really love eating ichigo daifuku mochis, which are mochis filled with red bean and strawberry. I made it into a roll cake form, sort of. It’s a vanilla Swiss roll, red bean whipped cream, strawberries, and mochi bits. This cake is such a delight to eat. Soft fluffy cake, fragrant whipped cream, and chewy mochi pieces. Give it a try!

Strawberry Mochi Swiss Roll

  • Servings: 8
  • Difficulty: medium
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Swiss Roll

Ingredients

  • 4 eggs, separated
  • 40g of vegetable oil
  • 64g of whole milk
  • 1 tsp of vanilla extract
  • 1/4 cup + 2 tablespoons of sugar
  • 70g (2/3 cup) of cake flour
  • 1/4 of kosher salt

Directions

  1. Preheat oven to 350 degrees F.
  2. Line a Swiss roll pan with parchment paper and grease the pan.
  3. In a large bowl, place the egg yolks and 1/4 cup of sugar. Whisk vigorously until the mixture lightens in color.
  4. Add in vegetable oil and whisk until combined. Then add salt, vanilla extract, and milk. Whisk together.
  5. Sift in cake flour.
  6. In another bowl, add in the egg whites. Begin beating on a medium-high speed. Once the egg whites are foamy, add in the remaining 2 tbsp of sugar, one tbsp at a time. Whip until stiff peaks.
  7. In the bowl with the egg yolk mixture, fold in the meringue in gently. Add the meringue 1/3 at a time.
  8. Pour into pan and bake in oven at 350 degrees F for 10 minutes.
  9. While warm, flip the cake out of the pan. Then flip it over onto a clean dishtowel. Gently roll up the cake in the dish towel and set aside to cool. Rolling it while warm will help it keep its shape.


Mochi

Skip this if you wish. You can use prepackaged mini mochis cut up into pieces.

Ingredients

  • 10g of Shiratamako
  • 15g of sugar
  • 20 g of water
  • Cornstarch for dusting

Directions

  1. In a microwave safe bowl, add all of the ingredients.
  2. Mix together until no lumps.
  3. Cover with plastic wrap and microwave for 30 secs.
  4. Mix and microwave for another 30 secs.
  5. Once the mixture comes together with a mochi texture, roll it out on a cutting board with some cornstarch.
  6. Cut it up into small pieces or roll it into small balls.


Red Bean Paste

Skip this if you wish. You can substitute with canned red bean paste or any red bean paste recipe of your choice. You want a chunkier paste for best results.

Ingredients

  • 1/2 rice cup of adzuki beans
  • Water
  • 3 tablespoons of sugar

Directions

I used my Tatong steamer to steam the adzuki beans until soft. Steamed for about 1.5 hours. You can boil them if you wish. Just One Cookbook has more guidance on that here: https://www.justonecookbook.com/how-to-make-anko-red-bean-paste/.

After the beans are soft, mash and dissolve sugar into mixture. Let cool.


Whipped Cream

Ingredients

  • 1 cup of heavy whipping cream
  • 1 tablespoons of sugar
  • 1/4-1/2 cup of red bean paste

Directions

  1. In a large bowl, add cream and sugar.
  2. Whip until stiff peaks.
  3. Fold in red bean paste. Adjust the amount of red bean you want in your filling. I put about 1/3 of a cup of red bean paste.


Assembly

Ingredients

  • Swiss roll
  • Red bean whipped cream
  • Mochi pieces
  • Strawberries sliced into quarters

Directions

  1. 1. Unroll cooled cake roll and spread the red bean whipped cream.
  2. In the inside part of the roll, add a row of strawberries.
  3. Spread mochi pieces on top of whipped cream.
  4. Roll it up and chill for 12 hours.
  5. Decorate and enjoy!