Banana Chiffon Cake
Banana cake recipes usually go for fluffiness, or flavour. Having both is difficult because bananas are dense. This recipe is different. It makes a banana chiffon cake that's fluffy as a cloud yet bursting with banana flavour.
Video
Ingredients
- 2-3 very ripe bananas peel to yield 175 g
- 60 g egg yolks
- 40 g corn oil
- 15 g castor sugar
- 70 g cake flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
- 140 g egg whites
- 1/16 tsp cream of tartar
- 50 g castor sugar
Instructions
- Measure and prep ingredients as detailed above. Bring to room temperature. Preheat oven to 160°C.
- Blend 175 g bananas, egg yolks, corn oil and 15 g castor sugar till smooth and thoroughly incorporated. Sift cake flour, baking soda and baking powder into mixture. Add salt. Mix with whisk till just even.2-3 very ripe bananas, 60 g egg yolks, 40 g corn oil, 15 g castor sugar, 70 g cake flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/8 tsp salt
- Separately whisk egg whites till frothy. Add cream of tartar. Whisk till egg whites form thick foam. Gradually add 50 g castor sugar, still whisking. Continue to whisk till egg whites reach firm peak stage.140 g egg whites, 1/16 tsp cream of tartar, 50 g castor sugar
- Add egg whites to yolk mixture in 3 batches. Mix with whisk till almost even after each batch. Scrape down and fold with spatula till just evenly mixed, banging mixing bowl against worktop 2-3 times.
- Pour batter into 18 x 8 cm 2-piece chiffon pan that's not non-stick, rotating pan as you pour so that batter is spread evenly. Jiggle pan till batter is level.
- Bake cake in bottom of oven for about 1 hour, till well browned and, when pressed lightly, springs back and squishes softly. (Loud squishing means the cake is still too wet.)
- Remove cake from oven. Invert onto something narrow and tall, e.g. jam jar or inverted glass. Leave till cool.
- Cut cake out of pan. Serve.