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The first step in making healthy choices from a dinner menu is choosing your location wisely. When you’ve got multiple choices, when wanting to dine out, it is crucial that you provide each choice a quick examination. Though fast food establishments are starting to incorporate healthy foods and meals into their menus, so you may find it much easier to eat healthy in a conventional family restaurant.
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Using your very best judgment is just another one of the many ways that you can make healthy decisions out of a dinner menu. This is best done by analyzing dinner pictures onto a menu. It is also recommended that you avoid foods overrun with broccoli, cheese and even sour cream. If your selection contains these fattening condiments, then make sure you ask for a lesser amount.
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The ingredients needed to cook Mango sago lava cake (chiffon cake):
- You need Chiffon Cake
- Prepare 3 Eggs (approx. 80 g egg white, 50 g egg yolk）
- Use 2 Tbsp (30 g) vegetable oil
- Get 2 Tbsp (30 g) milk of your choice, or simply water
- Use 1/2 tsp Vanilla extract (optional)
- Use 2 Tbsp (30 g) Sugar
- Get 2 Tbsp (30 g) Sugar
- Get 50 g Cake flour
- Use 1/2 tsp lemon juice (to stabilize egg white foam)
- Use Mango lava
- You need 2.8 oz (80 g) Mango puree
- Use 1 Tbsp (20 g) Coconut cream
- Prepare For more liquidish mango lava, use ½ cup milk
- Get For thicker mango lava, use ¼ cup milk and whisk the cream a little longer
- Take 1 cup (100 g) Heavy cream
- Provide 1 Tbsp (12 g) Sugar
- Prepare Decoration
- Get Diced mango
- Use Pomelo/grapefruit
- Use 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):
- 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
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. Cool mango syrup to room temperature.
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