Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, banana chiffon cake with mango sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pour the batter into a chiffon cake mold. Shake and tap the mold gently to smooth out the texture. Invert pan onto a plate and cool.
Banana Chiffon Cake with Mango Sauce is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Banana Chiffon Cake with Mango Sauce is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have 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 -
- Prepare 60 g Egg Yolk (About 3 Eggs)
- Take 30 g Sugar (A)
- Make ready 100 g Banana (About 1 medium banana)
- Get 30 g Vegetable Oil
- Prepare 2 g Vanilla Essence
- Take 50 g Flour
- Prepare Meringue -
- Prepare 90 g Egg White (About 3 Eggs)
- Take 50 g Sugar (B)
- Get Mango Sauce -
- Get 100 g Frozen Mango
- Get 20 g Sugar
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. About this Mango Pulp Cake (Mango Chiffon Cake) The lava flowing mango sauce is sweet and special, the mango lava cake comes with homemade crispy bits to serve on top with the cake.
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.
The cake to me didn't seem to taste much different from a regular yellow cake besides being a little more dense from the mango. The glaze was the best part. I like to cut down along each flat side of the pit, slicing the mango into almost-halves. Mango cake with fluffy whipped cream, juicy mangoes, intensely flavorful secret sauce, layers of soft sponge cake soaked with juices & aromas, resulting in a moist cake that is SURE TO IMPRESS! This is what sweet summer dreams are made up of.
So that’s going to wrap this up for this special food banana chiffon cake with mango sauce recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
