Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, banana chiffon cake with mango sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Soft and light chiffon cake frosted with the fluffiest whipped mango cream frosting. This mango chiffon cake is a joy to eat and perfect for summer. It's a gorgeous day as I'm typing this - it's warm, the sun is out, not a cloud in the sky.
Banana Chiffon Cake with Mango Sauce is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Banana Chiffon Cake with Mango Sauce is something which I’ve loved my whole life.
To get started with this 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:
- Make ready For 18cm Chiffon Cake
- Get Base Dough -
- Take 60 g Egg Yolk (About 3 Eggs)
- Prepare 30 g Sugar (A)
- Get 100 g Banana (About 1 medium banana)
- Make ready 30 g Vegetable Oil
- Take 2 g Vanilla Essence
- Prepare 50 g Flour
- Take Meringue -
- Get 90 g Egg White (About 3 Eggs)
- Make ready 50 g Sugar (B)
- Get Mango Sauce -
- Take 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. *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. This mango cake is bursting with fresh mango flavor!
Steps 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 mango cake is a close relative of our wildly popular strawberry cake. 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. These pancakes are gluten-free and dairy-free — they really are made with just bananas and eggs, no tricks. It seems like you'd just end up with scrambled banana-eggs (yuck), but the final product truly resembles a pancake.
So that is going to wrap this up with this special food banana chiffon cake with mango sauce recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
