Hi, I am Kate. Today, I’m gonna show you how to make banana chiffon cake with mango sauce recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. 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 popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Banana Chiffon Cake with Mango Sauce is something which I’ve loved my entire life.

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

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

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