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.

Banana Chiffon Cake with Mango Sauce Even the LAM, who is not keen on chiffon cakes ("Eating air!!" he claimed) looked at the cake I made with some interest. Of course it mattered not if no one else wants to eat chiffon cakes in. Chiffon cake is a wonderfully light and moist dessert that can be made in practically any flavor you can imagine! You can have Banana Chiffon Cake with Mango Sauce using 14 ingredients and 19 steps. Here is how you achieve that.

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Ingredients of Banana Chiffon Cake with Mango Sauce

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

A chiffon cake may remind you of an angel food cake in appearance but this chiffon cake is rich and This fool-proof recipe for Banana Chiffon Cake has amazing flavor and excellent texture. Soft and light chiffon cake frosted with the fluffiest whipped mango cream frosting. This mango chiffon cake is a joy to eat and perfect for summer. There's this mango chiffon cake from home that I wanted to recreate but for the life of me I could not remember exactly what it tasted like.

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..

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. The only sweetness in this sauce is that which comes with mango and banana. It's not exactly something I get worked up over. The Best Banana Mango Cake Recipes on Yummly