Banana Chiffon Cake. Add egg yolks, water, oil, and vanilla extract and beat until smooth. 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.

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. The texture of this banana chiffon cake is a bit like the kind of Japanese cake, different from this one. You can have Banana Chiffon Cake using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Banana Chiffon Cake

You need of Egg yolk mixture.
It's 45 g of yolks (from 3x 55g eggs).
Prepare 15 g of - 25 g caster sugar.
It's 35 ml of canola/rapeseed oil.
It's 50 ml of full cream milk.
Prepare 70 g of banana (without skin).
You need 80 g of cake flour.
It's 10 g of cornflour.
You need 1 pinch of salt.
It's 1/4 tsp of baking soda (optional).
It's 1/4 tsp of baking powder (optional).
It's of Meringue.
Prepare 150 g of egg whites (from ~4 eggs).
Prepare 50 g of caster sugar.
You need 1/2 tsp of lemon juice/vinegar.
It's 1/2 tsp of corn flour.

Even though I eat half of this cake, my stomach still can have room for a big meal afterwards. The Chinese translation of "chiffon" is "戚風" that says it all. The cake is really light as "wind" literally. Banana Chiffon Cake a light and airy cousin to angel food cake and sponge cakes but with tender bite and rich banana flavor.

Banana Chiffon Cake instructions

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 it may be intimidating, with the right tools and methods it's actually very easy to make the best ever Banana Chiffon Cake. A perfect cake for snacking or for. Beat until very stiff and glossy. In the Philippines bananas are abundant. We have lakatan, latundan, saba, Cavendish, senorita, butulan and other varieties.