Recipe of Tasty Banana Chiffon Cake with Mango Sauce

Banana Chiffon Cake with Mango Sauce Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Mango Chiffon Cake Recipe is an easy & fluffy mango cake recipe made using mango pulp. This Mango pulp cake feels just like chiffon and is light & bouncy.

Here is the best “Banana Chiffon Cake with Mango Sauce” recipe we have found until now. This is gonna really delicious.

Ingredients of Banana Chiffon Cake with Mango Sauce

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

It's light, fluffy, and moist all at the same time.It boasts a big banana flavor with just the right amount of I'm a sucker for banana cakes, as evidenced by such luscious banana concoctions as this Banana Pudding Cake and Banana Cake with Cream.This fool-proof recipe for banana chiffon cake has amazing flavor and excellent texture.Chiffon cake is a wonderfully light and moist dessert that can be made in practically any flavor you can imagine!

Banana Chiffon Cake with Mango Sauce step by step

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..

It's a gorgeous day as I'm typing this - it's warm, the sun is out, not a cloud in the sky. · Mango chiffon cake is a soft and light chiffon cake frosted with mango Swiss meringue buttercream and filled with sweet sliced mangoes.Banana Chiffon Cake with Mango Sauce.This banana chiffon cake is simple yet truly special.

A chiffon cake may remind you of an angel food cake in appearance but this chiffon cake is rich and. *We should always save dark bananas - Indeed, overripe bananas are very good for our health.They are also excellent source of flavors for banana Transfer cake batter into a large pastry bowl, and fold in the nut-fruit mixture.Fill up prepared mold and bake.This tropical banana cheesecake is bursting with summer flavors.Once you pour the mango sauce over the banana creaminess and take a bite, you'll see yourself lying on a beach surrounded by palm trees and sipping a Piña Colada.