Banana Chiffon Cake with Mango Sauce


  •  For 18cm Chiffon Cake
  • Base Dough -
  • 60 g Egg Yolk (About 3 Eggs)
  • 30 g Sugar (A)
  • 100 g Banana (About 1 medium banana)
  • 30 g Vegetable Oil
  • 2 g Vanilla Essence
  • 50 g Flour
  • Meringue -
  • 90 g Egg White (About 3 Eggs)
  • 50 g Sugar (B)
  • Mango Sauce
  • 100 g Frozen Mango
  • 20 g Sugar


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.