Simple Recipe: Tasty Banana Chiffon Cake with Mango Sauce

Banana Chiffon Cake with Mango Sauce. Pour the batter into a chiffon cake mold. Shake and tap the mold gently to smooth out the texture. Banana Bread, Strawberry Banana Muffins, Bananas Fosters Egg Rolls, Coconut Banana Pancakes and Banana Chiffon Cake are all family favorites.

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. We love fresh fruit treats such as this Mango Chia Smoothie Bowl, Falooda and Pineapple Cupcakes with Whipped Cream. You can have Banana Chiffon Cake with Mango Sauce using 14 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Banana Chiffon Cake with Mango Sauce

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

Stir the mixture together with a wire whisk. Over medium heat, heat the sauce until thick and bubbly. A delicious way to use my favorite fruit. If you don't have buttermilk, you may substitute sour milk.

Banana Chiffon Cake with Mango Sauce step by step

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 lava flowing mango sauce is sweet and special, the mango lava cake comes with homemade crispy bits to serve on top with the cake. Each layer has slice banana , crush Almond Roca and fresh cream I like chiffon cakes very much, pandan chiffon, jackfruit chiffon, avocado chiffon, chocolate chiffon, banana chiffon, mango chiffon, you name it. There are so many kinds of chiffon cakes. Pandan leaves and pandan paste are popular ingredients in many Southeast Asian cuisines. Mango cake or mango chiffon cake, is a Filipino layered chiffon cake infused with ripe sweet Carabao mangoes.