Hello, I am Elise. Today, I’m gonna show you how to prepare banana chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little 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 popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Banana Chiffon Cake is something that I’ve loved my whole life.
To be with this particular recipe, we have to first prepare a few components. You can have banana chiffon cake using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Banana Chiffon Cake:
- Prepare Egg yolk mixture
- Take 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
- Take 70 g banana (without skin)
- Make ready 80 g cake flour
- Get 10 g cornflour
- Get 1 pinch salt
- Take 1/4 tsp baking soda (optional)
- Get 1/4 tsp baking powder (optional)
- Make ready Meringue
- Take 150 g egg whites (from ~4 eggs)
- Take 50 g caster sugar
- Take 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 for this distinctive dish banana chiffon cake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
