Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, banana chiffon cake. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Banana Chiffon Cake is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Banana Chiffon Cake is something which I’ve loved my whole life. They’re nice and they look fantastic.
This banana chiffon cake is simple yet truly special. This Banana Chiffon Cake manages to capture the light and fluffy texture of a tender chiffon cake, without sacrificing banana flavor. Banana Chiffon Cake a light and airy cousin to angel food cake and sponge cakes but with tender bite and rich banana flavor.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook banana chiffon cake using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Banana Chiffon Cake:
- Get Egg yolk mixture
- Prepare 45 g yolks (from 3x 55g eggs)
- Take 15 g - 25 g caster sugar
- Prepare 35 ml canola/rapeseed oil
- Prepare 50 ml full cream milk
- Prepare 70 g banana (without skin)
- Prepare 80 g cake flour
- Make ready 10 g cornflour
- Prepare 1 pinch salt
- Make ready 1/4 tsp baking soda (optional)
- Get 1/4 tsp baking powder (optional)
- Take Meringue
- Get 150 g egg whites (from ~4 eggs)
- Take 50 g caster sugar
- Get 1/2 tsp lemon juice/vinegar
- Make ready 1/2 tsp corn flour
My favourite chiffon cake recipe so far!! Much better than my old chiffon cake recipe! Fluffy banana chiffon cake is one of our all-time favourite Asian cakes. It's a good way to get rid of As many of my friends do, I like to bake banana cakes as a good way of getting rid of ripe bananas.
Steps to make Banana Chiffon Cake:
- Preheat oven 160 C.
- Beat egg yolk, sugar, oil, milk and vanilla extract till light yellow. Fold in flours & salt.
- 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)
- Fold in 1/3 of meringue into cake batter. A little volume lost is fine at this juncture.
- 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.
- 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.
- Bake at 160C for 50 min.
- Overturn the pan and rest till cool.
- 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!
When cake is completely cool, remove from pan. Was a really good cake but not really a chiffon texture - not really sure if that's even possible when using real bananas. Chiffon cake is a wonderfully light and moist dessert that can be made in practically any flavor you can imagine! This fool-proof recipe for Banana Chiffon Cake has amazing flavor and excellent texture. perfect soft moist best banana chiffon cake. 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!
So that is going to wrap this up for this special food banana chiffon cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
