banana chiffon cake

I find it very difficult to resist when I see beautiful bunches of bananas in the supermarkets.

There are so many things one can make with bananas and 9 out of 10 times, the results are moist and delicious.

IMG_3114

As you know, one of my favorite cakes is the chiffon cake. So today I made a chiffon cake using bananas.

True to form, the cake was moist and soft and yes, delicious too.

Even the LAM, who is not keen on chiffon cakes (“Eating air!!” he claimed) looked at the cake I made with some interest. 

IMG_3160

Of course it mattered not if no one else wants to eat chiffon cakes in my house since I will happily chomp down every piece. 

So on that happy note, here are the instructions on how to make this cake.

In a mixing bowl, beat together egg yolks and sugar.

IMG_3008

Once the mixture has turned a lighter shade of yellow, add vegetable oil and continue beating to incorporate.

IMG_3012

Add vanilla extract (or banana essence if you wish – I do not use essences of any sort in my kitchen), followed by mashed bananas. Mix to blend.

IMG_3013

IMG_3016

Fold in the dry ingredients (flour + salt + baking soda).

IMG_3017

Scrape the bowl with a spatula and give the batter a final mix. Set this aside.

IMG_3020 IMG_3025

In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.

IMG_3026 IMG_3030

Once soft peaks form, add the sugar gradually and whisk until stiff peaks form.

IMG_3034

Transfer 1/3 of the meringue into the egg yolk batter. Beat it in. This stabilizes the mixture.

IMG_3035

Gently fold the remaining meringue into the batter until no white streaks remain.

IMG_3035 IMG_3043 IMG_3045

Pour the batter into an UNGREASED tube pan. Lift the pan about 10 cm off the table top and drop it onto the tabletop to remove any trapped air bubbles. Repeat twice more.

Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.

Once the done is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.

IMG_3179

Bake this, and try not to go crazy from the smells in your kitchen! 

WORKSHOPS 

IMG_1036

Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_1427 - Copy

Date: Friday 17 February 2017

Workshop: Hands-on Ondeh-Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE 

Date: Saturday 25 February 2017

Workshop: Hands-on Ondeh-Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop

Time: 9.30am – 12.30pm

Venue: Butter & Bake

Tickets Link > CLICK HERE 

IMG_1287 - Copy

Date: Friday 3 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 11 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 2.30pm – 5.30pm

Venue: Butter & Bake

Tickets Link > CLICK HERE

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Banana Chiffon Cake
Write a review
Print
For 18cm tube pan
  1. 3 egg yolks
  2. 12.5g caster sugar
  3. 30ml vegetable oil - I used canola oil
  4. 90g mashed banana
  5. 1/4 teaspoon vanilla extract
  6. 55g cake flour, sifted
  7. 1/8 teaspoon baking soda
  8. 1/8 teaspoon salt
  9. 3 egg whites
  10. 1/4 teaspoon cream of tartar
  11. 45g caster sugar
  12. Baking Time: 30 minutes
For 21cm tube pan
  1. 4 egg yolks
  2. 17g caster sugar
  3. 40ml vegetable oil - I used canola oil
  4. 120g mashed banana
  5. 1/4 teaspoon vanilla extract
  6. 73g cake flour, sifted
  7. 1/8 teaspoon baking soda
  8. 1/8 teaspoon salt
  9. 4 egg whites
  10. 1/4 teaspoon cream of tartar
  11. 60g caster sugar
  12. Baking Time: 40 minutes
For 23cm tube pan
  1. 5 egg yolks
  2. 21g caster sugar
  3. 50ml vegetable oil - I used canola oil
  4. 150g mashed banana
  5. 1/2 teaspoon vanilla extract
  6. 92g cake flour, sifted
  7. 1/4 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 5 egg whites
  10. 1/2 teaspoon cream of tartar
  11. 75g caster sugar
  12. Baking Time: 50 minutes
For 25cm tube pan
  1. 6 egg yolks
  2. 25g caster sugar
  3. 60ml vegetable oil - I used canola oil
  4. 180g mashed banana
  5. 1/2 teaspoon vanilla extract
  6. 110g cake flour, sifted
  7. 1/4 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 6 egg whites
  10. 1/2 teaspoon cream of tartar
  11. 90g caster sugar
  12. Baking Time: 60 minutes
Instructions
  1. In a mixing bowl, beat together egg yolks and sugar.
  2. Once the mixture has turned a lighter shade of yellow, add vegetable oil and continue beating to incorporate.
  3. Add vanilla extract (or banana essence if you wish), followed by mashed bananas. Mix to blend.
  4. Fold in the dry ingredients (flour + salt + baking soda).
  5. Scrape the bowl with a spatula and give the batter a final mix. Set this aside.
  6. In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.
  7. Once soft peaks form, add the sugar gradually and whisk until stiff peaks form.
  8. Transfer 1/3 of the meringue into the egg yolk batter. Beat it in. This stabilizes the mixture.
  9. Gently fold the remaining meringue into the batter until no white streaks remain.
  10. Pour the batter into an UNGREASED tube pan. Lift the pan about 10 cm off the table top and drop it onto the tabletop to remove any trapped air bubbles. Repeat twice more.
  11. Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
  12. Once the done is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.
Notes
  1. Take a bite to check how sweet your bananas are before mashing and adjust the amount of sugar added to the cake as needed.
  2. Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
 

 

 

 

You might also want to try: