How to Make Yummy 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 17 steps. Here is how you cook that.

Ingredients of Banana chiffon cake

1. You need 1/4 cup of sugar.
2. Prepare 3 of eggs.
3. Prepare 1/4 cup of vegetable oil.
4. Prepare 3 tbs of milk.
5. You need 1/2 cup of all purpose flour.
6. Prepare 2 of ripe bananas.

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 instructions

1. Preheat your oven at 180℃..
2. Mash bananas with a folk in a bowl..
3. Separate eggs yolk and egg white. Keep egg white in a fridge so that it becomes cold..
4. Add eggs yolk and 1/3 your sugar to banana. Mix well..
5. Add milk and oil little by little and whisk them gently..
6. Add your shifted flour and whisk them..
7. Add 1/4 meringue and mix will. *it will be explained later how to make meringue..
8. Add half of the remaining meringue and mix gently on the surface..
9. Add the rest of meringue and mix from bottom. (maximum 10 times)..
10. Pour your batter into the prepared pan..
11. Bake it for 6 mins at 180℃. After 6 mins, cut the surface..
12. Continue baking for 30 mins at 160℃..
13. Place on a wire rack to cool slightly, about 10 minutes. Carefully run a knife around the pan and turn the cake onto the wire to cool completely..
14. [make meringue] Clean your bowl very well. It should not be wet or dirty at all. Otherwise, your meringue will not rise well..
15. Place your egg whites (well cold) in the bowl and whisk on low speed for about 10 second. And add your sugar a little bit (1st) and continue whisk on high speed..
16. When the babble becomes small, add more sugar (2nd) and keep whisking..
17. When it becomes a bit harder, add the remaining sugar (final). Continue whisking on low speed stiff peaks form (they should stand straight up. [meringue done].

Tried it and loved it, soft and fluffy banana cake… Very similar to chiffon cake. I have a chiffon cake theory! You may agree or disagree with me. Based on many different chiffon cakes that I have baked at here, here, here, here and especially this banana chiffon cake recipe, I realised something! The chiffon cakes that I baked without adding cream of tartar, baking powder or any cake raising agents are the BEST being so moist, tender and cottony soft!!!