Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, banana chiffon cake with mango sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. This recipe can be used as a cake sponge for your fancy Birthday cakes or simply served with a cup of tea.
Banana Chiffon Cake with Mango Sauce is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Banana Chiffon Cake with Mango Sauce is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must 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:
- Prepare For 18cm Chiffon Cake
- Make ready Base Dough -
- Take 60 g Egg Yolk (About 3 Eggs)
- Make ready 30 g Sugar (A)
- Take 100 g Banana (About 1 medium banana)
- Get 30 g Vegetable Oil
- Make ready 2 g Vanilla Essence
- Get 50 g Flour
- Take Meringue -
- Get 90 g Egg White (About 3 Eggs)
- Get 50 g Sugar (B)
- Take Mango Sauce -
- Get 100 g Frozen Mango
- Take 20 g Sugar
A chiffon cake may remind you of an angel food cake in appearance but this chiffon cake is rich and. Banana Chiffon Cake with Mango Sauce. *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.
Instructions 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.
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. Banana Cheesecake With Mango Sauce [Vegan, Gluten-Free]. The chiffon cakes that I baked without adding cream of tartar, baking powder or any cake raising agents are the BEST being so moist, tender and cottony soft!!! This is the ultimate banana chiffon cake that I'm after!
So that’s going to wrap this up with this special food banana chiffon cake with mango sauce recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
