How to Cook Tasty Foolproof, Banana Chiffon Cake

Foolproof, Banana Chiffon Cake. Great recipe for Foolproof, Banana Chiffon Cake. I created this recipe because I wanted to make variety of chiffon cakes. It was my first time making a chiffon cake with fruit.

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 celebrating that uses up ripe bananas. A perfect recipe for a light, airy sponge-like cake with tender bite and rich flavor. 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. You need 3 of Egg yolks (small).
2. It's 4 of Egg whites.
3. Prepare 80 grams of Granulated sugar.
4. Prepare 40 ml of Vegetable oil.
5. It's 50 ml of Milk.
6. Prepare 90 grams of Cake flour.
7. You need 90 grams of Bananas.

Invert pan onto a plate and cool. Loosen edges of cake and remove pan. 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).

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..

Pillowy soft, they're perfect when paired with fruits or light creams-a perfect spring dessert. So… have I sold you on chiffon cakes yet? I experimented with a banana chiffon cake since I had overripe bananas at home… and it turned out just as I had hoped. I have a chiffon cake theory! You may agree or disagree with me.