TJean Recipe
Mango Pomelo Sago Cake
Medium 2 hours Desserts Steam Mango Pomelo Sago Tropical Dessert Steamed Cake Fruit Dessert Asian-Inspired Afternoon Tea Celebration Cake Vegetarian Homemade
About this recipe
A soft steamed sponge cake topped with a creamy mango layer and finished with fresh mango cubes, pomelo pulp and chewy sago pearls for a tropical dessert inspired by mango pomelo sago.
Ingredients
4 eggs
93 g granulated sugar
103 g plain flour
46 g milk
33 g butter
800 g mango pulp
Whipping cream, amount not shown
50 g sugar water or sugar syrup
10 g lemon juice
Softly whipped cream, amount not shown
Fresh mango, diced
Pomelo pulp
Cooked sago pearls
Fresh mint leaves, optional
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Steamed sponge cakes | LumiBake S1 18L | Steam | 110°C | 30 min |
01 Crack 4 eggs into a large mixing bowl.
02 Add 93 g of granulated sugar.
03 Beat with an electric hand mixer until the mixture becomes pale, thick and voluminous.
04 Sift in 103 g of plain flour.
05 Fold gently until the flour is almost fully incorporated, taking care not to deflate the egg mixture.
06 Combine 46 g of milk and 33 g of butter in a heatproof bowl.
07 Place the bowl over warm water and stir until the butter has completely melted.
08 Pour the melted milk and butter mixture into the cake batter.
09 Fold gently until the batter is smooth and evenly combined.
10 Divide the batter evenly between two small round cake moulds.
11 Place the moulds on the steaming tray of the LumiBake S1 18L.
12 Select Steam mode and cook at 110°C for 30 minutes.
13 Carefully remove the cakes after the steam has safely dispersed.
14 Insert a skewer or toothpick into the centre to check that the cakes are fully cooked.
15 Allow the cakes to cool before removing them from the moulds.
16 Place 800 g of mango pulp in a blender or food processor.
17 Add the whipping cream, 50 g of sugar water and 10 g of lemon juice.
18 Blend until the mango mixture is smooth.
19 Pour the mango mixture into a bowl of softly whipped cream.
20 Fold gently until a smooth and evenly coloured mango cream forms.
21 Place each cooled sponge cake on a serving plate.
22 Wrap a clear acetate cake collar securely around each cake.
23 Pour the mango cream over the sponge cake and smooth the surface.
24 Arrange diced fresh mango over the top.
25 Add the pomelo pulp.
26 Spoon the cooked sago pearls over the cake.
27 Finish with a small fresh mint leaf, if desired.
28 Carefully remove the acetate collar once the mango cream is stable.
29 Slice and serve chilled or cool.