Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, banana chiffon cake with mango sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Banana Chiffon Cake with Mango Sauce is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Banana Chiffon Cake with Mango Sauce is something which I have loved my whole life. They’re fine and they look wonderful.
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.
To begin with this recipe, we have to prepare a few ingredients. You can have banana chiffon cake with mango sauce using 14 ingredients and 19 steps. Here is how you cook it.
The ingredients needed to make Banana Chiffon Cake with Mango Sauce:
- Prepare For 18cm Chiffon Cake
- Get Base Dough -
- Prepare 60 g Egg Yolk (About 3 Eggs)
- Prepare 30 g Sugar (A)
- Prepare 100 g Banana (About 1 medium banana)
- Make ready 30 g Vegetable Oil
- Prepare 2 g Vanilla Essence
- Take 50 g Flour
- Take Meringue -
- Get 90 g Egg White (About 3 Eggs)
- Take 50 g Sugar (B)
- Make ready Mango Sauce -
- Make ready 100 g Frozen Mango
- Get 20 g Sugar
Allow the cake to cool completely before frosting. Cover the cooled cake with Whipped Mango Buttercream! 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.
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.
Banana Cheesecake With Mango Sauce [Vegan, Gluten-Free]. The banana cake was dense, but not heavy. If that makes any sense? (Coming from the lady who talks about rotting bananas at social gatherings, but stick with me here.) The crumb was very soft, but they were tight crumbs. The cake didn't fall apart when you took a forkful. Pikachu: vanilla chiffon cake sandwiched between vanilla musi and mango musi, with sweet and sour lemon yogurt cream and mango orange sauce, lactic acid jelly and mango orange Q jelly.
So that’s going to wrap it up for this exceptional food banana chiffon cake with mango sauce recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
