Simple Recipe: Delicious Foolproof, Banana Chiffon Cake

Foolproof, Banana Chiffon Cake. Add egg yolks, water, oil, and vanilla extract and beat until smooth. 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 celebrating that uses up ripe bananas.

I created this recipe because I wanted to make variety of chiffon cakes. It was my first time making a chiffon cake with fruit. It's better to use ripe bananas, and make sure you mash them well. You can have Foolproof, Banana Chiffon Cake using 7 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Foolproof, Banana Chiffon Cake

1. Prepare 3 of Egg yolks (small).
2. Prepare 4 of Egg whites.
3. You need 80 grams of Granulated sugar.
4. It's 40 ml of Vegetable oil.
5. It's 50 ml of Milk.
6. Prepare 90 grams of Cake flour.
7. It's 90 grams of Bananas.

My chiffon cake did not rise properly. My chiffon cake sank/deflated after I took it out of the oven. You cannot use a non-stick pan to make chiffon cake as the wall is too slippery for the batter to cling to the sides and center of the chiffon cake pan in order to. Chiffon cake uses traditional ingredients such as eggs, flour, sugar, baking powder, oil and flavoring.

Foolproof, Banana Chiffon Cake step by step

1. Sift the cake flour. Mash the bananas and make a puree..
2. Whip the egg whites while adding half of the granulated sugar little by little, and make meringue..
3. Add the remaining granulated sugar into the egg yolks, and whip. Add the vegetable oil, milk, and bananas, then mix. Mix in the cake flour as well..
4. Add 1/3 of the meringue, and mix well..
5. Add 1/2 of the remaining meringue, and mix some more..
6. Transfer the Step 5 mixture into the bowl with the remaining meringue. Mix lightly on the surface, and mix up from the bottom..
7. Pour the mixture into the mold from a little height..
8. Shake the mold side to side, and smooth out the surface. Roll a skewer in the mixture to remove air bubbles..
9. Bake in the oven for 20 minutes at 170°C, then turn down the temperature to 160°C, and bake for another 10 minutes..
10. Place it up side down on a glass to cool..
11. When cooled, cover with a plastic bag..
12. Run a skewer around the inner edge and a knife around the outer edge of the pan to remove the cake..

The light texture comes from whipping the egg whites separately from the other ingredients, then folding in the fluffy egg whites the remaining batter. Honestly, a slice of this cake can hold its own and needs no other accompaniment-and that's just how we ended up eating it in this household. *Note: this cake works best in an ungreased cake tin, something not non-stick. In a large bowl, place egg whites and cream of tartar; using an electric mixer, beat until stiff peaks form. With a rubber spatula, gently fold into batter just until combined (do not overmix). 🥣 How to Make The Perfect Banana Cake 🍳 Recipe Card; I love good banana bread. One of my all-time favorites is my chocolate chip banana bread.