Easiest Way to Prepare Perfect No Oil or Baking Powder Used! Sublime Banana Chiffon Cake

No Oil or Baking Powder Used! Sublime Banana Chiffon Cake. Great recipe for No Oil or Baking Powder Used! I came up with this recipe to make a fluffy oil-free chiffon cake using over-ripe bananas. Don't cover the cake with aluminum foil until the surface cracks and browns.

I came up with this recipe to make a fluffy oil-free chiffon cake using over-ripe bananas. Don't cover the cake with aluminum foil until the surface cracks and browns. When it's done, take the cake out of the oven and. You can have No Oil or Baking Powder Used! Sublime Banana Chiffon Cake using 5 ingredients and 17 steps. Here is how you cook that.

Ingredients of No Oil or Baking Powder Used! Sublime Banana Chiffon Cake

1. You need 4 of Eggs.
2. You need 150 grams of Banana (peeled).
3. Prepare 50 grams of Milk.
4. You need 70 grams of Sugar.
5. Prepare 85 grams of Cake flour.

No Oil or Baking Powder Used! Don't cover the cake with aluminum foil until the surface cracks and browns. When it's done, take the cake out of the oven and flip it upside down immediately to prevent it from. Chiffon cake uses traditional ingredients such as eggs, flour, sugar, baking powder, oil and flavoring.

No Oil or Baking Powder Used! Sublime Banana Chiffon Cake instructions

1. Prepare all the ingredients (separate the egg yolks and whites in different bowls)..
2. Add a little sugar (about 10 g) to the yolks and whisk until the mixture has turned white..
3. Add the banana, mashing with a whisk and mix. When the banana turns into a paste, add milk and mix..
4. Add all the flour and stir with the whisk lightly..
5. The mixture should look like pancake dough as shown in this photo (preheat the oven to 350°F/180℃.).
6. Whip the egg whites with a hand mixer at high speed. Don't add anything to the egg whites to start..
7. After a while, add the remaining sugar in 2~3 batches and whip well until peaks form..
8. Even if you think you've whipped the egg whites enough, whip for 3 more minutes. Then whip at low speed for 3 minutes to make a firm meringue..
9. Add 1/3 of meringue to the mixture (Step 5), mix well with a whisk..
10. Add 1/2 of the remaining meringue, turn the bowl around as you mix with a rubber spatula, lifting from the bottom of the bowl in a cutting motion..
11. Add the rest of the remaining meringue. Turn the bowl around as you mix, lifting from the bottom of the bowl in cutting motion as Step 10..
12. Pour the dough into a chiffon cake mold, spread it around the edges and center. Remove air bubbles by dropping the mold from a height of 15 cm 2~3 times..
13. Bake at 350°F/180℃ for 40 minutes. The cake starts cracking, and the cracks start browning. Cover with aluminum foil if it looks like it will burn..
14. Take the cake out of the oven straight away after it's baked. Immediately cool it upside down using a bottle..
15. When it's cooled down a little, put the whole thing in a plastic bag and leave to rest. The cake will become nice and moist ..
16. To remove the cake from the mold, press the edge of the mold and the funnel hard. Grab the funnel and pull it up. Remove the bottom part carefully at the end..
17. You'll feel so good when you can remove the cake cleanly! I hope you give this recipe a try!.

The light texture comes from whipping the egg whites separately from the other ingredients, then folding in the fluffy egg whites the remaining batter. 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. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Eggs - whites and yolks separated.; Canola oil - in place of butter makes for a lighter cake with softer chew.; Lemon - a fresh lemon is used both in the egg whites in place of cream of tarter to help them come to stiff peaks and in the lemon glaze.