Slow Cooker Recipes

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, banana chiffon cake with mango sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Use a kitchen mixer to make a paste of the banana and set aside until use. Add the egg yolks and sugar (A) to a large bowl and whisk well. Add the pasted banana, vegetable oil and vanilla essence to the mixture and whisk well. Add the flour to the mixture and whisk well.

Banana Chiffon Cake with Mango Sauce is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Banana Chiffon Cake with Mango Sauce is something that I’ve loved my entire life. They’re nice and they look fantastic.

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

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

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

In a large bowl, combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Sift together flour, sugar, baking powder and salt into mixing bowl.

Steps 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.

In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Sift together flour, sugar, baking powder and salt into mixing bowl. Make a "well" in dry ingredients and add in order, oil, egg yolks, bananas and lemon juice. Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and beat until incorporated.

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