Banana Chiffon Cake with Mango Sauce. Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. Pour the batter into a chiffon cake mold. Shake and tap the mold gently to smooth out the texture.

Banana Chiffon Cake with Mango Sauce If you don't have buttermilk, you may substitute sour milk. Banana Bread, Strawberry Banana Muffins, Bananas Fosters Egg Rolls, Coconut Banana Pancakes and Banana Chiffon Cake are all family favorites. Egg s - whites and yolks separated. You can cook Banana Chiffon Cake with Mango Sauce using 14 ingredients and 19 steps. Here is how you cook it.

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Ingredients of Banana Chiffon Cake with Mango Sauce

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

Canola oil - in place of butter makes for a lighter cake with softer chew. Mango cake or mango chiffon cake, is a Filipino layered chiffon cake infused with ripe sweet Carabao mangoes. It is typically topped with mango cream frosting, fresh mango slices, or pureed mangoes in gulaman or gelatin. Other common toppings include cream, cream cheese, and chocolate.

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..

Stir the mixture together with a wire whisk. Over medium heat, heat the sauce until thick and bubbly. Make a Eggless mango cake without butter and eggs from fresh mangoes or canned mango puree. Indian eggless mango cake recipe that is easy to make with simple instructions. Fold just until no flour streaks remain, scraping the bottom to catch any hidden pockets of flour.