Banana Chiffon Cake

Banana Chiffon Cake

By Maomaomom

My family loves Chiffon cakes, because they taste so light and moist. Chiffon cake goes well with many fruit flavours, such as apple, pear and blueberry. If you have ripe bananas at hand, you can make this delicious banana Chiffon cake.

香蕉戚风蛋糕f2 Banana Chiffon Cake
 

Ingredients:

1: 4 extra large eggs;

2: ½ tsp white vinegar (or 1/3 tsp cream of tartar), ¼ cup sugar (60g);

3: 3 tbsp corn oil (40g), ½ tsp vanilla extract, 1.5 tbsp water (22g);

4: ½ cup Cake & pastry flour (75g), 1/3 tsp baking powder, mix well with a fork;

5: 1 ripe banana pureed (Picture 1).

Prepare Time: 30 minutes

Cook time: 35minutes

Level: medium

Serves: 16 servings

Directions:

Preheat oven at 340F.

1: Separate eggs into two clean and dry mixing bowls. Add white vinegar to egg whites and beat with a handheld mixer on high speed until soft peaks form, then add ¼ cup sugar and beat until stiff (Picture 2). Set aside.

2: Beat egg yolks with handheld mixer on high speed for about 2 minutes (Picture 3). Add 3 tbsp corn oil and beat for another 60 seconds. Add the rest of ingredients listed under Ingredient 3) and beat at low speed for 30 seconds.

香蕉戚风蛋糕f1 Banana Chiffon Cake

3: Add in flour mixture of Ingredient 4) (Picture 4). Beat at low speed until all combine then beat at high speed for a minute. Add in pureed banana (Picture 5) and mix well with a spatula.

4: Add 1/3 of the beaten egg white into the yolk and flour mixture (Picture 6), and mix well. Then pour it back to the remaining 2/3 beaten egg whites (Picture 7). Gently fold with a spatula to mix very well.

5: Pour batter into a 22×22 cm Pyrex baking dish (Picture 8) and smooth the top. Bake in the preheated oven at 340 F/170C for 35 minutes.

6: Cool the cake upside down for 20 minutes. After cooled, use a knife to loosen sides then cut into 16 pieces before serving. Store leftover cake in an air tight container at room temperature for 2 days or in fridge for up to 5 days.

香蕉戚风蛋糕f2 Banana Chiffon Cake

pf button big Banana Chiffon Cake

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69 Responses to Banana Chiffon Cake

  1. KAIXIN says:

    自从用了毛毛妈的方子,蛋糕每次做的都非常成功!谢谢!

  2. Tonny妈 says:

    请问毛毛妈,我这里好像只有standard flour 、self rising flour, 做蛋糕能用吗?

  3. Sary Liang says:

    毛毛妈,谢谢这么好的方子,那个视频也很有帮助。
    新手问题:怎么检查蛋糕是否烤好?我是烘培新手,试了这个方子,味道很好,蛋糕体也细腻,但蛋糕有回缩,而且比较湿。我想可能是烤的时间不够。虽然我烤了35分钟,但烤箱不同,而且我用的是20×20厘米的烤盘。请问有没有办法在烤的时候检查是否烤好了?

  4. Shemy says:

    Hi,
    It seems each step is correct, the final cake is golden and looks good.
    The problem is Cake is not rising as much, the height is only 1.5 centimeters at most.
    Wondering anything wrong?

    Thanks a lot,
    Shemy

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