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. LiQin says:

    请问毛毛妈,您用的烤箱温度170度是上下火还是风扇的呢?谢谢!

  2. Liza says:

    毛毛妈,请问为什么我做的戚风蛋糕底层的那层薄薄的焦皮会粘在烤盘上?谢谢!

  3. shsh says:

    毛毛妈,请问如果方子改用双倍的量时间也是翻倍吗?谢谢!

  4. dwm says:

    请问毛毛妈,为什么我烤的蛋糕裂了?我家烤箱是煤气的,没有上下火的控制开关。

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