Banana Chiffon Cake with Mango Sauce
Banana Chiffon Cake with Mango Sauce

Hi, I am Joana. Today, we’re going to make banana chiffon cake with mango sauce recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Banana Chiffon Cake with Mango Sauce Recipe

Banana Chiffon Cake with Mango Sauce is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Banana Chiffon Cake with Mango Sauce is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook banana chiffon cake with mango sauce using 14 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Banana Chiffon Cake with Mango Sauce:

  1. Get For 18cm Chiffon Cake
  2. Get Base Dough -
  3. Prepare 60 g Egg Yolk (About 3 Eggs)
  4. Get 30 g Sugar (A)
  5. Get 100 g Banana (About 1 medium banana)
  6. Prepare 30 g Vegetable Oil
  7. Prepare 2 g Vanilla Essence
  8. Prepare 50 g Flour
  9. Take Meringue -
  10. Prepare 90 g Egg White (About 3 Eggs)
  11. Make ready 50 g Sugar (B)
  12. Get Mango Sauce -
  13. Prepare 100 g Frozen Mango
  14. Get 20 g Sugar

Instructions to make Banana Chiffon Cake with Mango Sauce:

  1. Base Dough -
  2. Sift the flour into a medium bowl and set aside until use.
  3. Use a kitchen mixer to make a paste of the banana and set aside until use.
  4. Add the egg yolks and sugar (A) to a large bowl and whisk well.
  5. Add the pasted banana, vegetable oil and vanilla essence to the mixture and whisk well.
  6. Add the flour to the mixture and whisk well.
  7. Meringue -
  8. With an electric mixer fitted with a wire whip, beat the egg whites on high speed in a large mixing bowl. Add the sugar(B) gradually and whip until the mixture is fluffy, and stiff peaks form. Change the mixer speed to medium and keep mixing for 1min (to equalize the size of bubbles).
  9. Baking -
  10. Preheat oven to 350F
  11. Fold the meringue into the egg yolk mixture with a rubber spatula until half-mixed.
  12. Add the rest of the meringue to the egg yolk mixture and mix well.
  13. Pour the batter into a chiffon cake mold.
  14. Shake and tap the mold gently to smooth out the texture.
  15. Bake until the cake springs back when touched, about 35 minutes.
  16. Remove from your oven and place the mold upside down (see picture). Let cool completely (better to leave it overnight).
  17. Hot Mango Sauce -
  18. Add the frozen mango and sugar to a medium sauce pan. - Bring to a boil over medium heat.
  19. Remove from the heat.

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