Recipe: Delicious Banana Chiffon Cake

Banana Chiffon Cake. Invert pan onto a plate and cool. Loosen edges of cake and remove pan. In a large bowl, combine the flour, sugar, baking powder and salt.

With a rubber spatula, gently fold into batter just until combined (do not overmix). Beat until very stiff and glossy. Chiffon cake uses traditional ingredients such as eggs, flour, sugar, baking powder, oil and flavoring. You can cook Banana Chiffon Cake using 6 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Banana Chiffon Cake

1. You need 1 medium of Banana.
2. You need 4 of Eggs.
3. It's 20 ml of Milk.
4. Prepare 65 grams of Granulated sugar.
5. It's 50 ml of Vegetable oil.
6. Prepare 70 grams of Cake flour.

The light texture comes from whipping the egg whites separately from the other ingredients, then folding in the fluffy egg whites the remaining batter. 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. A perfect cake for snacking or for.

Banana Chiffon Cake step by step

1. Measure out the granulated sugar, vegetable oil, and cake flour. Separate egg yolk and egg white into different bowls. Preheat oven to 170℃..
2. Blend a banana and 20 ml of milk in a food processor. Blend completely until nothing is solid..
3. Into the bowl of egg yolks, add half the granulated sugar in three batches. Whip well until thick as in the photo..
4. Add vegetable oil, then add the blended banana in 3 batches. Mix well..
5. Sift in the flour in 2 batches and fold in with a rubber spatula. Fold in lightly, working from the center towards you and bottom-up. Make sure the bubbles don't disappear..
6. It's best if the batter is glossy..
7. Into the bowl of egg whites, add the rest of the granulated sugar in 3 batches and beat well. Whip until the beaters can stand up..
8. It should become glossy. The egg whites will separate if whipped too much, which prevents the batter from rising enough..
9. Add a third of the egg whites into the bowl from step 6. Mix it around..
10. Add the rest of the egg whites in 2 batches and mix. Again, fold in lightly working from the center towards you, and bottom-up..
11. Pour batter into the mold from the same direction, if possible. Shake the mold to smoothen out. Drop onto your workplace a few times from a height of 10cm to remove any air bubbles..
12. Bake for 40 minutes at 170℃. Test with a bamboo skewer. If it comes out clean, then the cake is done. Flip the mold over and cool it down on a wine bottle. Cool for several hours..
13. Please adjust the baking time to your oven. If your banana isn't ripe, add 5 g of granulated sugar..

Tried it and loved it, soft and fluffy banana cake… Very similar to chiffon cake. For an improved chiffon cake recipe that was light but rich, with deep flavor, we made some adjustments to the original chiffon cake recipe, which tended to collapse or explode because the structure base of this cake—flour and eggs—is so se. In a large bowl, combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. I have a chiffon cake theory!