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 6 ingredients and 13 steps. Here is how you cook it.

Ingredients of Banana Chiffon Cake

Prepare 1 medium of Banana.
You need 4 of Eggs.
Prepare 20 ml of Milk.
It's 65 grams of Granulated sugar.
It's 50 ml of Vegetable oil.
It's 70 grams of Cake 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

Measure out the granulated sugar, vegetable oil, and cake flour. Separate egg yolk and egg white into different bowls. Preheat oven to 170℃..
Blend a banana and 20 ml of milk in a food processor. Blend completely until nothing is solid..
Into the bowl of egg yolks, add half the granulated sugar in three batches. Whip well until thick as in the photo..
Add vegetable oil, then add the blended banana in 3 batches. Mix well..
Sift in the flour in 2 batches and fold in with a rubber spatula. Fold in lightly, working from the center towards you and bottom-up. Make sure the bubbles don't disappear..
It's best if the batter is glossy..
Into the bowl of egg whites, add the rest of the granulated sugar in 3 batches and beat well. Whip until the beaters can stand up..
It should become glossy. The egg whites will separate if whipped too much, which prevents the batter from rising enough..
Add a third of the egg whites into the bowl from step 6. Mix it around..
Add the rest of the egg whites in 2 batches and mix. Again, fold in lightly working from the center towards you, and bottom-up..
Pour batter into the mold from the same direction, if possible. Shake the mold to smoothen out. Drop onto your workplace a few times from a height of 10cm to remove any air bubbles..
Bake for 40 minutes at 170℃. Test with a bamboo skewer. If it comes out clean, then the cake is done. Flip the mold over and cool it down on a wine bottle. Cool for several hours..
Please adjust the baking time to your oven. If your banana isn't ripe, add 5 g of granulated sugar..

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.