Recipe: Perfect 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 have Banana Chiffon Cake using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Banana Chiffon Cake

1. It's of Egg yolk mixture.
2. Prepare 45 g of yolks (from 3x 55g eggs).
3. It's 15 g of - 25 g caster sugar.
4. You need 35 ml of canola/rapeseed oil.
5. Prepare 50 ml of full cream milk.
6. Prepare 70 g of banana (without skin).
7. You need 80 g of cake flour.
8. It's 10 g of cornflour.
9. You need 1 pinch of salt.
10. It's 1/4 tsp of baking soda (optional).
11. You need 1/4 tsp of baking powder (optional).
12. Prepare of Meringue.
13. Prepare 150 g of egg whites (from ~4 eggs).
14. You need 50 g of caster sugar.
15. Prepare 1/2 tsp of lemon juice/vinegar.
16. You need 1/2 tsp of corn 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. Preheat oven 160 C..
2. Beat egg yolk, sugar, oil, milk and vanilla extract till light yellow. Fold in flours & salt..
3. Beat egg whites till foamy. Add 1/2 of sugar. Beat in low speed till meringue has fine foam. Add in cornflour and lemon juice when soft peaks is formed. Add in the rest of sugar & continue beating at the slowest speed till stiff peaks is formed (Pic below).
4. Fold in 1/3 of meringue into cake batter. A little volume lost is fine at this juncture..
5. Pour cake batter into the bowl with meringue. Fold gently and swiftly. Use as few strokes as possible. This folding stage would determine the success of your cake..
6. Pour cake batter into a 17 cm (7”) ungreased tube pan. All pans for chiffon cakes must not be greased as the princess cake batter needs to climb up the sides of the pan. Drop the pan twice from a height of 10cm to remove air pockets. Use a skewer to burst any more big air bubbles on the surface..
7. Bake at 160C for 50 min..
8. Overturn the pan and rest till cool..
9. Unmould the pan by pressing cake gently & remove or use a plastic spatula to slide from the sides. Enjoy Princess banana chiffon cake with your loved ones. All chiffon are princess with different names!.

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!