Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, banana chiffon cake. One of my favorites food recipes. 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 simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Banana Chiffon Cake is something that I’ve loved my entire life.
Use very ripe bananas for best taste. After mashing bananas, use immediately or the bananas will brown and color the cake. 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.
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:
- Prepare Egg yolk mixture
- Take 45 g yolks (from 3x 55g eggs)
- Prepare 15 g - 25 g caster sugar
- Make ready 35 ml canola/rapeseed oil
- Get 50 ml full cream milk
- Prepare 70 g banana (without skin)
- Take 80 g cake flour
- Get 10 g cornflour
- Prepare 1 pinch salt
- Prepare 1/4 tsp baking soda (optional)
- Prepare 1/4 tsp baking powder (optional)
- Make ready Meringue
- Get 150 g egg whites (from ~4 eggs)
- Make ready 50 g caster sugar
- Make ready 1/2 tsp lemon juice/vinegar
- Make ready 1/2 tsp corn flour
Although it may be intimidating, with the right tools and methods it's actually very easy to make the best ever Banana Chiffon Cake. Tried it and loved it, soft and fluffy banana cake… Very similar to chiffon cake. Although lemon chiffon cake is a classic, you can also try banana! Chiffon cake uses traditional ingredients such as eggs, flour, sugar, baking powder, oil and flavoring.
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!
Although lemon chiffon cake is a classic, you can also try banana! Chiffon cake uses traditional ingredients such as eggs, flour, sugar, baking powder, oil and flavoring. The light texture comes from whipping the egg whites separately from the other ingredients, then folding in the fluffy egg whites the remaining batter. Beat until very stiff and glossy. Continue beating until very stiff and glossy.
So that’s going to wrap it up with this exceptional food banana chiffon cake recipe. Thank you very much for your time. I am sure you can 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, colleague and friends. Thank you for reading. Go on get cooking!
