Hi, I am Kate. Today, I will show you a way to make banana chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Banana Chiffon Cake Recipe
Banana Chiffon Cake is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Banana Chiffon Cake is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have banana chiffon cake using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Banana Chiffon Cake:
- Prepare Egg yolk mixture
- Make ready 45 g yolks (from 3x 55g eggs)
- Prepare 15 g - 25 g caster sugar
- Get 35 ml canola/rapeseed oil
- Make ready 50 ml full cream milk
- Make ready 70 g banana (without skin)
- Get 80 g cake flour
- Take 10 g cornflour
- Take 1 pinch salt
- Prepare 1/4 tsp baking soda (optional)
- Get 1/4 tsp baking powder (optional)
- Get Meringue
- Make ready 150 g egg whites (from ~4 eggs)
- Make ready 50 g caster sugar
- Make ready 1/2 tsp lemon juice/vinegar
- Take 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 for this exceptional dish banana chiffon cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
