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Ingredient
Banana Chiffon Cake with Mango Sauce
Introduce
Chef :
Chez-kBanana Chiffon Cake with Mango Sauce
More details at
http://www.chez-k.org/chiffon-cakes/
Ingredient
Food ration :
4 servingsCooking time :
60 mins
30 g
Sugar (A)
30 g
Vegetable Oil
2 g
Vanilla Essence
50 g
Flour
50 g
Sugar (B)
100 g
Frozen Mango
20 g
Sugar
Cooking instructions
* Step 1
Base Dough -
* Step 2
Sift the flour into a medium bowl and set aside until use.
* Step 3
Use a kitchen mixer to make a paste of the banana and set aside until use.
* Step 4
Add the egg yolks and sugar (A) to a large bowl and whisk well.
* Step 5
Add the pasted banana, vegetable oil and vanilla essence to the mixture and whisk well.
* Step 6
Add the flour to the mixture and whisk well.
* Step 7
Meringue -
* Step 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).
* Step 9
Baking -
* Step 10
Preheat oven to 350F
* Step 11
Fold the meringue into the egg yolk mixture with a rubber spatula until half-mixed.
* Step 12
Add the rest of the meringue to the egg yolk mixture and mix well.
* Step 13
Pour the batter into a chiffon cake mold.
* Step 14
Shake and tap the mold gently to smooth out the texture.
* Step 15
Bake until the cake springs back when touched, about 35 minutes.
* Step 16
Remove from your oven and place the mold upside down (see picture). Let cool completely (better to leave it overnight).
* Step 17
Hot Mango Sauce -
* Step 18
Add the frozen mango and sugar to a medium sauce pan.
Bring to a boil over medium heat.
* Step 19
Remove from the heat.
Note: if there is a photo you can click to enlarge it
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