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 cook Banana Chiffon Cake using 8 ingredients and 14 steps. Here is how you cook it.

Ingredients of Banana Chiffon Cake

Prepare 4 of Egg yolk.
Prepare 5 of Egg white.
It's 100 grams of Cake flour.
It's 90 grams of Granulated sugar.
You need 80 grams of Medium banana.
It's 10 grams of Lemon juice.
Prepare 10 grams of Banana liquor (milk).
Prepare 15 grams of Vegetable oil.

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

Blend 80 g of banana, lemon juice, and banana liquor (or milk). We will use 90 g of the mixture..
Sift the cake flour. Preheat the oven to 170°C..
Separate the egg yolks and whites. Add half of the granulated sugar little by little while whipping the egg whites, and make a meringue with stiff peaks. Keep it in the refrigerator..
Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy. Add the banana syrup from step 1 and vegetable oil. Mix well..
Then sift in the flour mixture from step 2 into the bowl, and mix well..
Add 1/3 of the meringue from step 3 to the bowl from step 5 and fold gently. Add in another half of the meringue and fold..
Lastly, add the batter into the bowl of the meringue, and fold gently to avoid breaking the air bubbles. Fold gently from the bottom like using a knife to cut the meringue..
Pour the batter into a chiffon mold. Hold the middle of the mold and bang lightly on the table to let the air bubbles out..
Put it in the oven. Bake at 170°C for about 20 minutes. Make 4~5 incisions with a bread knife in the middle of baking process (optional)..
Lower the oven temperature to 160°C and bake for 10 more minutes (you could also keep it at 170°C). Midway through baking, stick in a skewer. Take the cake out of the oven if the skewer comes out clean..
Cool the cake upside down on a cup. The cake will fall apart if you try to remove from the mold while hot..
When the cake is cooled, run the side of the mold with palette knife. Use skewers for the middle part. Remove from the mold upside down onto a plate..
Garnish, and it's ready to eat. It's delicious to pour melted chocolate over the whipped cream and chiffon cake..
Banana whipped cream: Mash a small banana with a small amount of lemon juice, and mix with sweetened whipped cream..

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.