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
Chiffon Cake (based on Magic Ingredient’s Chiffon Recipe)
- 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
- Preheat oven to 330 degrees F.
- Into a bowl, add the oil, salt, and cake flour. Whisk until combined.
- Add in egg yolks and vanila and whisk. Then add the milk and mix.
- In a separate bowl, add the egg whites and vinegar.
- Whisk until foamy. Begin adding the sugar in two additions. Continue to beat the meringue until you reach medium peaks.
- In 3 additions, fold the meringue into the egg yolk mixture.
- 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.
- 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.
- 170g of mango chunks (frozen or fresh is fine)
- 1-2 tablespoons of sugar (omit if your mango is sweet)
- Add the mango chunks and sugar to a food processor and blitz until smooth.
- 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
- 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
- Fill a sauce pan with water and bring to a gentle boil.
- Place egg whites and sugar into clean bowl. Whisk together.
- Place the egg whites bowl on top of the sauce pan. (Bain marie method)
- Whisk and heat the egg whites until the sugar is complete dissolved. (About 140 degrees F)
- Whip egg white mixture at a high speed until stiff peaks. Let cool.
- 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.
- Once the buttercream looks like it is coming together, add the salt, vanilla extract, and mango puree.
- Beat for a few more minutes until silky and smooth.
- Cooled, torted chiffon cake
- Mango buttercream
- Sago (Tapioca) prepared according to package instructions
- Mango chunks
- 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.
- To assemble the cake, spread the filling in between in the chiffon cake layers.
- Crumb coat the cake, and chill for 20 minutes.
- Add the final layer buttercream, top the cake with mango buttercream. Add mango chunks and enjoy!