Easiest Way to Cook Appetizing 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 8 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Banana Chiffon Cake

1. You need 4 of Egg yolk.
2. You need 5 of Egg white.
3. It's 100 grams of Cake flour.
4. You need 90 grams of Granulated sugar.
5. Prepare 80 grams of Medium banana.
6. You need 10 grams of Lemon juice.
7. Prepare 10 grams of Banana liquor (milk).
8. It's 15 grams of Vegetable oil.

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. Blend 80 g of banana, lemon juice, and banana liquor (or milk). We will use 90 g of the mixture..
2. Sift the cake flour. Preheat the oven to 170°C..
3. Separate the egg yolks and whites. Add half of the granulated sugar little by little while whipping the egg whites, and make a meringue with stiff peaks. Keep it in the refrigerator..
4. Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy. Add the banana syrup from step 1 and vegetable oil. Mix well..
5. Then sift in the flour mixture from step 2 into the bowl, and mix well..
6. Add 1/3 of the meringue from step 3 to the bowl from step 5 and fold gently. Add in another half of the meringue and fold..
7. Lastly, add the batter into the bowl of the meringue, and fold gently to avoid breaking the air bubbles. Fold gently from the bottom like using a knife to cut the meringue..
8. Pour the batter into a chiffon mold. Hold the middle of the mold and bang lightly on the table to let the air bubbles out..
9. Put it in the oven. Bake at 170°C for about 20 minutes. Make 4~5 incisions with a bread knife in the middle of baking process (optional)..
10. Lower the oven temperature to 160°C and bake for 10 more minutes (you could also keep it at 170°C). Midway through baking, stick in a skewer. Take the cake out of the oven if the skewer comes out clean..
11. Cool the cake upside down on a cup. The cake will fall apart if you try to remove from the mold while hot..
12. When the cake is cooled, run the side of the mold with palette knife. Use skewers for the middle part. Remove from the mold upside down onto a plate..
13. Garnish, and it's ready to eat. It's delicious to pour melted chocolate over the whipped cream and chiffon cake..
14. Banana whipped cream: Mash a small banana with a small amount of lemon juice, and mix with sweetened whipped cream..

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!