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

You might also like:

This entry was posted in Dessert, 文章, 点心 and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

77 Responses to Banana Chiffon Cake

  1. Julywind says:

    毛毛妈,每次想做什么特别点的饭就一定先要到你这里看看。
    我做过几次戚风蛋糕,可是每次都不是很理想,我觉得是鸡蛋打得不好,不够挺。
    我想问鸡蛋是从冰箱冷藏直接拿出来用,还是放到室温再打比较好呢?
    谢谢!

  2. Lele mom says:

    请问毛毛妈:
    我做了两次戚风蛋糕,总是发不起来,可能在最后混的时候蛋白消泡了,你觉得如果在蛋白蛋黄混合后,我再用Mixer打发可行吗?因为如果买cake mix也是都放在一起打匀。谢谢!

  3. nuoyumi says:

    请问毛毛妈,我看你反复提到蛋白要打挺点,怎么才能做到呢?是打的时间长点么?谢谢

  4. lucy says:

    毛毛妈妈:
    自从上了你的网站,我学会了很多新的厨艺,非常开心,想麻烦问一下,我做的蛋糕为什么会缩回去的呢!刚烤出来很漂亮,放一会儿就缩回去了,是不是应该放烤箱里等等再拿还是我的温度没有达到要求呢!还是我应该把水换成油呢?
    不好意思了!打扰了!
    祝新年快乐!

Leave a Reply

Your email address will not be published. Required fields are marked *