Mango bango inspired cake🥭🥥 Silent Cozy Baking

It's mango season again! A summery cake inspired from the delicious Filipino dessert. Enjoy! Music from Epidemic Sound Free 30 day trial: https://www.epidemicsound.com/referra... → Subscribe for more videos! Instagram: thesugarhideout → Follow me on Instagram:   / thesugarhideout   email: thesugarhideoutinquiry@gmail.com Please do not repost my videos. ---- ▶Ingredients: Before starting, refrigerate a can of full fat coconut milk for a few hours/overnight, until fully chilled. The coconut cream will float and solidify at the top while the coconut water stays on the bottom. Don’t use the reduced fat version as they are too runny. Scoop out 100g (1/3 cup + 1-1/3 tbsp.) of the solidified coconut cream from the top - this will be used for both the whipped coconut cream and filling. Avoid digging too far down the bottom of the can where the coconut water sits. The coconut sponge cake will use the coconut milk remaining from the can. The rest of the unused coconut milk can be frozen or used for a different recipe. Vanilla Coconut Sponge Pan size: 6” round 65g (1/2 cup) all purpose flour 10g (1-1/3 tbsp.) cornstarch 20g (3 tbsp.) shredded toasted coconut (optional) 80g (1/3 cup) coconut milk, full fat 10g (2 tsp.) vanilla extract 28g (2 tbsp.) neutral oil 4 large egg yolks 4 large egg whites 2.5g (1/2 tsp.) vinegar 75g (1/4 cup + 2 tbsp.) white sugar In a large bowl, sift together all purpose flour and cornstarch. If using, add the toasted coconut. Mix until combined, then make a well in the center. Add the oil and milk in the well. Starting from the center, mix until just combined. Add the yolks, mix until combined but don’t overmix. In a large bowl, whip egg whites and vinegar until frothy. Slowly add sugar, beat to soft peaks on high speed. Once soft peaks are reached, beat 1-2 mins on lowest speed to remove larger air bubbles. Gently fold egg whites into egg yolk mixture in 3 additions. Fold until combined (don’t overmix). Pour into the lined 6” round pan. Run the batter with a skewer and drop the pan a couple times. Line the sides with 2 layers of aluminum (if using a spring form pan). Prepare a waterbath. Bake in a preheated 300F oven 70-80 mins, or until the toothpick comes out clean with a couple crumbs. Time will vary depending on your oven. While still hot, drop the pan a couple times. Loosen from parchment and cool upside down on a rack. Once completely cool, cut into 3 even layers. Cover and set aside. Sago 35g (3 tbsp.) dry sago water Fill a medium pot with water and bring to a boil. Stir water gently while pouring in the sago. Bring to a boil. Cover and turn the heat low. Simmer for 15 minutes, or until pearls have tiny white dots in the center. Stir occasionally to prevent sticking on the bottom. Turn off the heat and cover 5-10 minutes, or until the pearls are completely clear with no more white inside. The residual heat will cook the tapioca pearls. Drain and rise the sago with cold water through a fine mesh sieve. Keep submerged in cold water before use. 80g (1/3 cup) cooked sago will be used for the cake filling. The rest will be for garnish. Coconut Whipped Cream 33g (2 tbsp. + 1/2 tsp.) cold water 4.5g (1.5 tsp.) gelatin 360g (1-1/2 cup ) whipping cream 30g (2-1/3 tbsp.) white sugar 7.5g (1-1/2 tsp.) vanilla extract 60g (1/4 cup) coconut cream Refrigerate a large bowl and beater attachments for at least 15 minutes. In a small bowl, pour gelatin over cold water, mix until combined. microwave 15 seconds. Mix until the gelatin is dissolved. Set aside to cool at room temperature. In the chilled large bowl, beat whipping cream, coconut cream, sugar, and vanilla until thickened. Add the cooled gelatin mixture (28-29C) slowly while whipping the cream. Beat to medium soft peaks. If overwhipped, add a splash of cream and mix by hand. Reserve 50g (1/3 cup) or the filling. Whisk this portion to stiffen the cream. Whisk another portion of the cream to stiffen (around 1-1/3 cup, I personally just eyeballed it), then transfer to a piping bag with a round tip. This will be used for piping borders to seal the filling during assembly. Leave the whipped coconut cream in the fridge (except for the 50g portion) while the filling is prepared. Filling 100g (1/2 cup) mango chunks 2.5g (1/2 tsp.) lemon juice (optional) 80g (1/3 cup) cooked sago 13g (2 tsp.) sweetened condensed milk, or to taste 40g (2-2/3 tbsp.) coconut cream 55g (1/4 cup) nata de coco 50g (1/3 cup) coconut whipped cream (whisk to stiffen before adding) In a bowl, lightly mix mangoes and lemon juice together until evenly coated. Add cooked sago, condensed milk, coconut cream (mix until smooth before adding) and nata de coco. Mix until evenly combined. Fold in the whipped coconut cream, mix until evenly combined. Divide into 2 equal portions. Garnish mango chunks + lemon juice nata de coco remaining cooked sago mint leaves coconut whipped cream