Hello, I am Marie. Today, we’re going to make banana chiffon cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Banana Chiffon Cake Recipe
Banana Chiffon Cake is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Banana Chiffon Cake is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook banana chiffon cake using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Banana Chiffon Cake:
- Make ready Egg yolk mixture
- Prepare 45 g yolks (from 3x 55g eggs)
- Prepare 15 g - 25 g caster sugar
- Get 35 ml canola/rapeseed oil
- Get 50 ml full cream milk
- Get 70 g banana (without skin)
- Prepare 80 g cake flour
- Make ready 10 g cornflour
- Prepare 1 pinch salt
- Prepare 1/4 tsp baking soda (optional)
- Take 1/4 tsp baking powder (optional)
- Get Meringue
- Get 150 g egg whites (from ~4 eggs)
- Prepare 50 g caster sugar
- Prepare 1/2 tsp lemon juice/vinegar
- Make ready 1/2 tsp corn flour
Instructions to make Banana Chiffon Cake:
- 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!
So that is going to wrap this up with this exceptional dish banana chiffon cake recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
