Easiest Way to Make Delicious So Refreshing! Fragrant Banana and Orange Chiffon Cake

So Refreshing! Fragrant Banana and Orange Chiffon Cake. The fresh aroma of the peel turned this into a superb chiffon cake that I can eat over and over again. Just a bit of grated orange peel will suffice. At once invert pan and let stand on legs; if pan does not have legs invert over a funnel or bottle; cool completely.

I also love orange peel chiffon cake! So, what about banana AND orange? I mixed them together, and the results were so refreshing! You can cook So Refreshing! Fragrant Banana and Orange Chiffon Cake using 11 ingredients and 16 steps. Here is how you achieve it.

Ingredients of So Refreshing! Fragrant Banana and Orange Chiffon Cake

1. Prepare 85 grams of A. Cake flour.
2. It's 1/2 tsp of A. Baking powder.
3. You need 1 of one pinch A. Salt.
4. You need 1 dash of Orange peel.
5. Prepare 1 medium of Banana.
6. You need 3 of Egg yolk.
7. You need 55 grams of Sugar.
8. You need 50 grams of Vegetable oil.
9. You need 40 grams of Orange juice.
10. You need 4 of B. Egg whites.
11. It's 1 dash of B. Lemon juice or salt.

The fresh aroma of the peel turned this into a superb chiffon cake that I can eat over and over again. Just a bit of grated orange peel w. Invented by a baker to the Hollywood stars, chiffon cake is so glamorous! His secret chiffon cake recipe kept him very busy and very wealthy.

So Refreshing! Fragrant Banana and Orange Chiffon Cake step by step

1. Prepare the ingredients..
2. Mash up the banana into a paste, and cover in lemon juice (not listed). Squeeze out the indicated amount of juice from the orange, and grate a bit of the skin..
3. Combine the A ingredients and sift together. Preheat the oven to 180°C.
4. Add a bit of lemon juice or salt to the egg white bowl. Add in the remaining sugar over 2~3 turns and complete the meringue. Refrigerate until it's needed..
5. Put half of the sugar in the egg yolk bowl, place into a hot water bath, and whip until it thickens..
6. Add the banana and grated orange peel to Step 5, then add in the vegetable oil and fruit juice alternately, mixing well each time..
7. Add the sifted A ingredients to Step 5, and mix until it's no longer floury..
8. Add 1/3 of the meringue from Step 7 to Step 6, and stir well..
9. Roughly mix the remaining meringue without crushing the bubbles..
10. Pour into the mold, and drop the mold several times onto a counter to remove the air pockets..
11. Bake for 40 minutes in a 170°C preheated oven..
12. Flip the cake upside down after baking. Stick it onto a bottle to cool..
13. After it has cooled, place into a plastic bag or simila., and let it cool down completely. I leave it like this for a whole day. You'll be amazed by how moist it is the next day!.
14. Use whatever method you prefer to take the cake out of the mold. It feels so good when it plops out!.
15. It's so fluffy!. The banana and orange chiffon cake is delicious enough without any cream. It goes together perfectly with tea..
16. If you wrap each piece up and tie with a ribbon, then it looks really fancy. You can give it as a present too..

Hand whisk egg yolks, salt and sugar till pale and fluffy. Add in oil and whisk till incorporated. Add in vanilla essence and continue whisking. Repeat till all flour and orange juice are used up. In a small bowl, beat the egg yolks.