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!

Strawberry Tamago Boro

Mini strawberry cookies, flavored with matcha and strawberry and shaped to be little berries. These cookies are known as tamago boro (卵ボーロ) in Japanese or 蛋果子/小馒头 in Chinese. Growing up I remember eating these out of a bright orange red tin. I had a blast shaping these little strawberries and decorating them. 

旺仔小馒头
These were a common snack for me growing up, so I decided to recreate them and make them really cute. The berry part is flavored with strawberry, and the leaves are flavored with matcha.

Strawberry Tamago Boro

  • Servings: 50
  • Difficulty: easy
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Choux Pastry

Ingredients

  • 1 egg yolk
  • 80g of potato starch + more
  • 5g of milk + more
  • 30g of sugar
  • Approx. 1tsp of matcha powder
  • Approx. 1tbsp of strawberry powder
  • Food coloring
  • Black food pen

Directions

  1. Line pan with parchment or silpat.
  2. Into a bowl, add the egg yolk and sugar. Whisk vigorously until the mixture lightens in color and doubles in volume.
  3. Sift in potato starch. Stir until combined.
  4. Add in milk and stir.
  5. In the case that your dough is too dry, add more milk. If your dough is too wet, add more starch. You are aiming for a smooth dough that slightly tacky to the touch, and doesn’t slump.
  6. Divide 1/6 of a dough into a small bowl. Add in matcha powder and green food coloring and knead through. If you don’t wish to flavor or color your dough, feel free to skip this step. In the other bowl with the remaining 5/6 of the dough, add the strawberry powder and red food coloring. (I used grounded up freeze dried strawberries). As you knead it through, be sure to keep an eye on the consistency of the dough. Feel free to adjust the amounts of strawberry powder and matcha powder. Add your flavoring powders a little at a time, so that you do not overwhelm the dough. If you feel like you’ve added enough, do not continue to add anymore, lest it ruins the consistency of the dough. The best way to tell if you’e added enough if to do a sniff test.
  7. Pinch a small ball of the strawberry dough and taper off one end. Pinch off small leaves from the matcha dough and roll it between your fingers to make leaves. Add about 5-7 leaves per strawberry.
  8. Spray down the pan with the cookies with water. Bake for 12-15 at 325 degrees F. (or 350 for a tastier dark biscuit)
  9. Once cool, use the black food pen to draw little strawberry seeds.
  10. Enjoy!