Whole-Egg Banana Chiffon Cake. Great recipe for Whole-Egg Banana Chiffon Cake. 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.

Banana Bread, Strawberry Banana Muffins, Bananas Fosters Egg Rolls, Coconut Banana Pancakes and Banana Chiffon Cake are all family favorites. Egg s - whites and yolks separated. Canola oil - in place of butter makes for a lighter cake with softer chew. You can have Whole-Egg Banana Chiffon Cake using 8 ingredients and 10 steps. Here is how you cook it.

Ingredients of Whole-Egg Banana Chiffon Cake

It's 3 of Egg yolks (large).
Prepare 1 tbsp of Milk.
Prepare 50 grams of Vegetable oil.
You need 100 grams of Ripened bananas.
Prepare 80 grams of Cake flour.
Prepare of Meringue.
It's 3 of Egg whites (large).
It's 60 grams of Brown sugar.

The texture of this banana chiffon cake is a bit like the kind of Japanese cake, different from this one. 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.

Whole-Egg Banana Chiffon Cake step by step

Warm up the oven to 180°C (350°F). Sift the cake flour and sugar. Mash the banana well with a fork to for a paste..
Place the egg yolks into a bowl and mix. Agitate it bit by bit while adding in vegetable oil. Next add in the banana and milk, and mix until it thickens..
Lastly add in the sifted cake flour, and roughly mix it with a rubber spatula using large motions. It's okay as long as it mixes..
Add the egg whites to another bowl and beat with a hand mixer. After it has turned white, add in 1/3 of the sugar, beat some more, add in the next 1/3, and beat more..
Finally add in the remaining 1/3 and beat. Whip all of it until it forms a thick ribbon when it is lifted, and it doesn't fall out of the bowl when flipped upside down. Whip it for the last minute at a low speed..
Add 1/3 of the meringue to the bowl from Step 3. Mix it together well with an egg beater. Mix in another 1/3 in the same manner..
Add in the remaining 1/3 meringue, and stir just the surface as if drawing a large circle. In the end mix it lightly by scooping from the bottom and pulling it to the top..
After pouring into the mold, hit it while pressing down on the center to remove the air. Bake in the preheated oven for 35 minutes..
After baking, flip it upside down on a container that has some height, and let it cool.. After that, place into a plastic bag and let cool completely..
Use a toothpick in the center, and cut around the edges and bottom with a knife to remove from the mold. Enjoy with whipped cream..

Here's a slice of banana cake made with the same recipe a couple of months ago. The crumbs are soft and moist to produce a really fluffy cake but as the whole egg method is used, the textures would be less fine compared to a cake produced by the egg separation/chiffon method. The whole egg method on the otherhand is more direct and fuss-free. 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.