Hello, I’m Kate. Today, we’re going to prepare banana chiffon cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Banana Chiffon Cake Recipe
Banana Chiffon Cake is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Banana Chiffon Cake is something which I have loved my whole life. They are nice and they look fantastic.
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:
- Take Egg yolk mixture
- Make ready 45 g yolks (from 3x 55g eggs)
- Prepare 15 g - 25 g caster sugar
- Prepare 35 ml canola/rapeseed oil
- Make ready 50 ml full cream milk
- Make ready 70 g banana (without skin)
- Take 80 g cake flour
- Make ready 10 g cornflour
- Make ready 1 pinch salt
- Prepare 1/4 tsp baking soda (optional)
- Get 1/4 tsp baking powder (optional)
- Make ready Meringue
- Prepare 150 g egg whites (from ~4 eggs)
- Make ready 50 g caster sugar
- Get 1/2 tsp lemon juice/vinegar
- Make ready 1/2 tsp corn flour
Steps 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 it up with this exceptional dish banana chiffon cake recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
