Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, banana chiffon cake with mango sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really 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 meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Banana Chiffon Cake with Mango Sauce is something that I have loved my entire life.
To begin 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 cook that.
The ingredients needed to make Banana Chiffon Cake with Mango Sauce:
- Get For 18cm Chiffon Cake
- Prepare Base Dough -
- Make ready 60 g Egg Yolk (About 3 Eggs)
- Get 30 g Sugar (A)
- Get 100 g Banana (About 1 medium banana)
- Make ready 30 g Vegetable Oil
- Prepare 2 g Vanilla Essence
- Make ready 50 g Flour
- Prepare Meringue -
- Get 90 g Egg White (About 3 Eggs)
- Take 50 g Sugar (B)
- Make ready Mango Sauce -
- Prepare 100 g Frozen Mango
- Make ready 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 it up for this special food banana chiffon cake with mango sauce recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
