Easiest Way to Make Perfect 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. Invert pan onto a plate and cool.

I've baked this so often over the years, but we never get tired of the sweet, tropical flavors. It's easy to bake and put together. This recipe is best done with golden ripe "ataulfo" mangoes, during its peak season which is the spring, here in the USA or in the Philipines, during their summer. You can have Banana Chiffon Cake with Mango Sauce using 14 ingredients and 19 steps. Here is how you cook that.

Ingredients of Banana Chiffon Cake with Mango Sauce

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

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. About this Mango Pulp Cake (Mango Chiffon Cake) Used your recipe for a banana chiffon cake.

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..

It dismounted by itself after turning upside down. Is there any special reason, apart from the cake shrinking? 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. I like to cut down along each flat side of the pit, slicing the mango into almost-halves. 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!