Hi, I am Jane. Today, I will show you a way to make banana chiffon cake with mango sauce recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look 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 recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Banana Chiffon Cake with Mango Sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.
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 cook it.
The ingredients needed to make Banana Chiffon Cake with Mango Sauce:
- Prepare For 18cm Chiffon Cake
- Make ready Base Dough -
- Get Egg Yolk (About 3 Eggs)
- Make ready Sugar (A)
- Take Banana (About 1 medium banana)
- Make ready Vegetable Oil
- Get Vanilla Essence
- Get Flour
- Take Meringue -
- Take Egg White (About 3 Eggs)
- Take Sugar (B)
- Take Mango Sauce -
- Make ready Frozen Mango
- Prepare Sugar
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.
So that is going to wrap this up with this exceptional dish banana chiffon cake with mango sauce recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
