Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, banana chiffon cake with mango sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Banana Chiffon Cake with Mango Sauce is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Banana Chiffon Cake with Mango Sauce is something which I have loved my whole life.

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.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:

1. Prepare For 18cm Chiffon Cake
2. Take Base Dough -
3. Prepare 60 g Egg Yolk (About 3 Eggs)
4. Get 30 g Sugar (A)
5. Prepare 100 g Banana (About 1 medium banana)
6. Take 30 g Vegetable Oil
7. Prepare 2 g Vanilla Essence
8. Get 50 g Flour
9. Get Meringue -
10. Prepare 90 g Egg White (About 3 Eggs)
11. Make ready 50 g Sugar (B)
12. Make ready Mango Sauce -
13. Make ready 100 g Frozen Mango
14. 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:

1. Base Dough -
2. Sift the flour into a medium bowl and set aside until use.
3. Use a kitchen mixer to make a paste of the banana and set aside until use.
4. Add the egg yolks and sugar (A) to a large bowl and whisk well.
5. Add the pasted banana, vegetable oil and vanilla essence to the mixture and whisk well.
6. Add the flour to the mixture and whisk well.
7. Meringue -
8. 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).
9. Baking -
10. Preheat oven to 350F
11. Fold the meringue into the egg yolk mixture with a rubber spatula until half-mixed.
12. Add the rest of the meringue to the egg yolk mixture and mix well.
13. Pour the batter into a chiffon cake mold.
14. Shake and tap the mold gently to smooth out the texture.
15. Bake until the cake springs back when touched, about 35 minutes.
16. Remove from your oven and place the mold upside down (see picture). Let cool completely (better to leave it overnight).
17. Hot Mango Sauce -
18. Add the frozen mango and sugar to a medium sauce pan. - Bring to a boil over medium heat.
19. 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 for this special food banana chiffon cake with mango sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!