Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, banana chiffon cake with mango sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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 well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Banana Chiffon Cake with Mango Sauce is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Take For 18cm Chiffon Cake
- Take Base Dough -
- Prepare 60 g Egg Yolk (About 3 Eggs)
- Make ready 30 g Sugar (A)
- Make ready 100 g Banana (About 1 medium banana)
- Prepare 30 g Vegetable Oil
- Get 2 g Vanilla Essence
- Prepare 50 g Flour
- Make ready Meringue -
- Make ready 90 g Egg White (About 3 Eggs)
- Prepare 50 g Sugar (B)
- Get Mango Sauce -
- Get 100 g Frozen Mango
- Take 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 it up with this exceptional food banana chiffon cake with mango sauce recipe. Thank you very much for reading. I’m confident 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. Thank you for reading. Go on get cooking!
