Banana Chiffon Cake with Mango Sauce. 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.
It's a gorgeous day as I'm typing this - it's warm, the sun is out, not a cloud in the sky. · Mango chiffon cake is a soft and light chiffon cake frosted with mango Swiss meringue buttercream and filled with sweet sliced mangoes.
This fool-proof recipe for banana chiffon cake has amazing flavor and excellent texture.
Chiffon cake is a wonderfully light and moist dessert that can be made in practically any flavor you can imagine!
You can cook Banana Chiffon Cake with Mango Sauce using 14 ingredients and 19 steps. Here is how you cook it.
Ingredients of Banana Chiffon Cake with Mango Sauce
- It's of For 18cm Chiffon Cake.
- Prepare of Base Dough -.
- It's 60 g of Egg Yolk (About 3 Eggs).
- You need 30 g of Sugar (A).
- You need 100 g of Banana (About 1 medium banana).
- You need 30 g of Vegetable Oil.
- It's 2 g of Vanilla Essence.
- It's 50 g of Flour.
- Prepare of Meringue -.
- You need 90 g of Egg White (About 3 Eggs).
- It's 50 g of Sugar (B).
- It's of Mango Sauce -.
- Prepare 100 g of Frozen Mango.
- Prepare 20 g of Sugar.
A chiffon cake may remind you of an angel food cake in appearance but this chiffon cake is rich and. Banana Chiffon Cake with Mango Sauce. *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.
Banana Chiffon Cake with Mango Sauce step by step
- 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 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. Banana Cheesecake With Mango Sauce [Vegan, Gluten-Free]. The chiffon cakes that I baked without adding cream of tartar, baking powder or any cake raising agents are the BEST being so moist, tender and cottony soft!!! This is the ultimate banana chiffon cake that I'm after!
