Banana

Steps to Cook Delicious Banana Chiffon Cake with Mango Sauce

By Alex Andrews 04 April 2020
Steps to Cook Delicious Banana Chiffon Cake with Mango Sauce
Steps to Cook Delicious Banana Chiffon Cake with Mango Sauce

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Banana Chiffon Cake with Mango Sauce. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Banana Chiffon Cake with Mango Sauce Recipe.

You can have Banana Chiffon Cake with Mango Sauce using 14 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Banana Chiffon Cake with Mango Sauce

  1. Take of For 18cm Chiffon Cake.
  2. Prepare of Base Dough -.
  3. Prepare 60 g of Egg Yolk (About 3 Eggs).
  4. It’s 30 g of Sugar (A).
  5. It’s 100 g of Banana (About 1 medium banana).
  6. It’s 30 g of Vegetable Oil.
  7. Take 2 g of Vanilla Essence.
  8. Take 50 g of Flour.
  9. You need of Meringue -.
  10. Prepare 90 g of Egg White (About 3 Eggs).
  11. Prepare 50 g of Sugar (B).
  12. Make ready of Mango Sauce -.
  13. Take 100 g of Frozen Mango.
  14. Take 20 g of Sugar.

Banana Chiffon Cake with Mango Sauce instructions

  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..

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