Hi, I’m Elise. Today, we’re going to make banana chiffon cake with mango sauce recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really 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 well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are 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 recipe, we must first prepare a few components. You can have banana chiffon cake with mango sauce using 14 ingredients and 19 steps. Here is how you can achieve that.
The ingredients needed to make Banana Chiffon Cake with Mango Sauce:
- Make ready For 18cm Chiffon Cake
- Take Base Dough -
- Prepare 60 g Egg Yolk (About 3 Eggs)
- Make ready 30 g Sugar (A)
- Prepare 100 g Banana (About 1 medium banana)
- Prepare 30 g Vegetable Oil
- Prepare 2 g Vanilla Essence
- Get 50 g Flour
- Take Meringue -
- Prepare 90 g Egg White (About 3 Eggs)
- Get 50 g Sugar (B)
- Take Mango Sauce -
- Prepare 100 g Frozen Mango
- Take 20 g Sugar
Steps to make Banana Chiffon Cake with Mango Sauce:
- Base Dough -
- Sift the flour into a medium bowl and set aside until use.
- Use a kitchen mixer to make a paste of the banana and set aside until use.
- Add the egg yolks and sugar (A) to a large bowl and whisk well.
- Add the pasted banana, vegetable oil and vanilla essence to the mixture and whisk well.
- Add the flour to the mixture and whisk well.
- Meringue -
- 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).
- Baking -
- Preheat oven to 350F
- Fold the meringue into the egg yolk mixture with a rubber spatula until half-mixed.
- Add the rest of the meringue to the egg yolk mixture and mix well.
- Pour the batter into a chiffon cake mold.
- Shake and tap the mold gently to smooth out the texture.
- Bake until the cake springs back when touched, about 35 minutes.
- Remove from your oven and place the mold upside down (see picture). Let cool completely (better to leave it overnight).
- Hot Mango Sauce -
- Add the frozen mango and sugar to a medium sauce pan. - Bring to a boil over medium heat.
- Remove from the heat.
So that’s going to wrap this up for this distinctive dish banana chiffon cake with mango sauce recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.