Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, banana chiffon cake with mango sauce. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Banana Chiffon Cake with Mango Sauce is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Banana Chiffon Cake with Mango Sauce is something which I’ve 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 begin with this particular 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:

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

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 this up for this exceptional food banana chiffon cake with mango sauce recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!