Chiffon Sponge Cake

Ingredients Weight Measure
Vegetable oil 1/3 cup
Egg yolks 4 ea.
Water 1/2 cup
Vanilla 1/2 Tbsp.
Cake flour 5-1/2 oz.
Cocoa powder (optional for Chocolate Chiffon Cake) 1-1/2 oz.
Sugar 7 oz.
Baking powder 2 tsp.
Salt 1/2 tsp.
Egg whites 4 ea.

Green TABASCO® Simple Syrup

Ingredients Weight Measure
Water 1 cup
Sugar 1-1/2 cups
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 oz

Banana TABASCO® Mousse

Ingredients Weight Measure
Egg yolks 9 ea.
Sugar 4 oz.
Banana puree 6 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
Gelatin 5 sheets
Heavy cream 24 oz.


Ingredients Weight Measure
Dark brown sugar 8 oz.
Water 1 oz.
Pecan pieces 1 cup
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 tsp.

Bananas Foster Sauce

Ingredients Weight Measure
Unsalted butter 6 oz.
Brown sugar 8 oz.
Banana liqueur 2 oz.
Dark rum 2 oz.
Ground cinnamon 1/2 tsp.
Fresh bananas 6 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.

Almond Macaroon Cookies

Ingredients Weight Measure
Almond paste 8 oz.
Sugar 4 oz.
Egg whites 1-1/2 oz.


  1. To make Chiffon Sponge Cake, spray bottom and paper a 10" cake pan. Do not spray the sides. Whip oil and yolks just to combine. Stir in water and vanilla. Sift cake flour, 2 oz. sugar, baking powder and salt; stir this into the yolk mixture and whip on high for 1 minute and reserve. Whip egg whites to a foam, slowly add remaining sugar (5 oz.) and whip to stiff peaks. Carefully fold meringue into reserved batter. Bake at 375°F for about 25 minutes. Cool in pans before unmolding. For Chocolate Chiffon, decrease cake flour by 1-1/2 oz. and substitute cocoa powder.
  2. To make Green TABASCO® Simple Syrup, bring water and sugar to a boil and add TABASCO® Green Jalapeño Pepper Sauce. Hold warm.
  3. To make Banana TABASCO® Mousse, whip egg yolks and sugar together, add banana puree and TABASCO® Green Jalapeño Pepper Sauce and mix. Heat gelatin after blooming in cold water (drain excess water) and add to mix. Whip cream to soft peaks and fold in.
  4. To make Pralines, combine brown sugar and water and bring to a boil. Add the pecan pieces and TABASCO® Green Jalapeño Pepper Sauce and mix. Pour onto a buttered pan, let cool and then chop.
  5. To make Bananas Foster Sauce, melt butter in a large saucepan and add brown sugar, banana liqueur, rum and cinnamon and bring to a boil. Peel and slice each banana lengthwise and add with TABASCO® Green Jalapeño Pepper Sauce, carefully placing in the pan to caramelize, about 1 minute. Hold warm.
  6. To make Almond Macaroon Cookie, mix almond paste and sugar together using the paddle attachment. Blend in the egg whites a little at a time and mix on high speed until smooth. Place in a piping bag with a small plain tip and pipe out the word TABASCO®. Bake at 400°F until golden brown. Hold for assembly
  7. To assemble dessert, cut sponge cake into three even layers. Place one layer on a 10" cardboard circle and reserve the other two for future use. Place a 9" ring mold over the cake and press down firmly and get rid of the excess. Brush the cake with the simple syrup. Fill mold with Banana TABASCO® Mousse and level off evenly. Let the cake set for 1-2 hours in the freezer to make cutting of the cake easier. Remove the ring after the mousse has set and cut into 12 pieces. Place the crushed praline around the outside of the cake. On each serving plate, place one slice of cake and 1/2 of a banana with sauce; garnish with extra pralines and the almond cookie.

Yield: 12 servings