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Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, banana chiffon cake with mango sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

This banana chiffon cake recipe produces a moist, soft, and flavorful cake that everyone will love at your next get-together. Banana Chiffon Cake. this link is to an external site that may or may not meet accessibility guidelines. Soft and light chiffon cake frosted with the fluffiest whipped mango cream frosting.

Banana Chiffon Cake with Mango Sauce is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Banana Chiffon Cake with Mango Sauce is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have banana chiffon cake with mango sauce using 14 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Banana Chiffon Cake with Mango Sauce:

1. Make ready For 18cm Chiffon Cake
2. Prepare Base Dough -
3. Prepare 60 g Egg Yolk (About 3 Eggs)
4. Take 30 g Sugar (A)
5. Prepare 100 g Banana (About 1 medium banana)
6. Get 30 g Vegetable Oil
7. Prepare 2 g Vanilla Essence
8. Take 50 g Flour
9. Get Meringue -
10. Get 90 g Egg White (About 3 Eggs)
11. Get 50 g Sugar (B)
12. Get Mango Sauce -
13. Prepare 100 g Frozen Mango
14. Get 20 g 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. Allow the cake to cool completely before removing the cake from the mould. Recipes adapted from Chiffon Cake Is Done.

Instructions to make Banana Chiffon Cake with Mango Sauce:

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 is a soft and light chiffon cake frosted with mango Swiss meringue buttercream and filled with sweet sliced mangoes. This mango chiffon cake is my favorite thing to bake for special occasions. The only sweetness in this sauce is that which comes with mango and banana. It's not exactly something I get worked up over. This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly.

So that’s going to wrap it up for this exceptional food banana chiffon cake with mango sauce recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!