How to Make Yummy Foolproof, Banana Chiffon Cake

Foolproof, Banana Chiffon Cake. Banana Chiffon Cake a light and airy cousin to angel food cake and sponge cakes but with tender bite and rich banana flavor. Although it may be intimidating, with the right tools and methods it's actually very easy to make the best ever Banana Chiffon Cake. Mash the bananas and make a puree.

Add the vegetable oil, milk, and bananas, then mix. Mix in the cake flour as well. Add egg yolks, water, oil, and vanilla extract and beat until smooth. You can have Foolproof, Banana Chiffon Cake using 7 ingredients and 12 steps. Here is how you cook that.

Ingredients of Foolproof, Banana Chiffon Cake

1. It's 3 of Egg yolks (small).
2. You need 4 of Egg whites.
3. Prepare 80 grams of Granulated sugar.
4. Prepare 40 ml of Vegetable oil.
5. Prepare 50 ml of Milk.
6. You need 90 grams of Cake flour.
7. You need 90 grams of Bananas.

Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. For a moist, light, airy sponge-like cake with tender bite and rich flavor, this is your go to recipe! This banana chiffon cake is perfect for snacking, for celebrations and as a lovely accompaniment for your beverages. Since mashed bananas dry out slowly, the cake must be baked longer, at a rather low temperature.

Foolproof, Banana Chiffon Cake step by step

1. Sift the cake flour. Mash the bananas and make a puree..
2. Whip the egg whites while adding half of the granulated sugar little by little, and make meringue..
3. Add the remaining granulated sugar into the egg yolks, and whip. Add the vegetable oil, milk, and bananas, then mix. Mix in the cake flour as well..
4. Add 1/3 of the meringue, and mix well..
5. Add 1/2 of the remaining meringue, and mix some more..
6. Transfer the Step 5 mixture into the bowl with the remaining meringue. Mix lightly on the surface, and mix up from the bottom..
7. Pour the mixture into the mold from a little height..
8. Shake the mold side to side, and smooth out the surface. Roll a skewer in the mixture to remove air bubbles..
9. Bake in the oven for 20 minutes at 170°C, then turn down the temperature to 160°C, and bake for another 10 minutes..
10. Place it up side down on a glass to cool..
11. When cooled, cover with a plastic bag..
12. Run a skewer around the inner edge and a knife around the outer edge of the pan to remove the cake..

Add to flour mixture, and whisk batter until smooth. In a large bowl, place egg whites and cream of tartar; using an electric mixer, beat until stiff peaks form. With a rubber spatula, gently fold into batter just until combined (do not overmix). A super soft and delicious banana chiffon cake. This cake is full of banana flavour, very light and perfectly sweet, this cake is also one of the best ways to get rid of over ripped bananas in your kitchen.