Banana Chiffon Cake

Name: Banana Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 4 Egg yolk; 5 Egg white; 100 grams Cake flour; 90 grams Granulated sugar; 80 grams Medium banana; 10 grams Lemon juice; 10 grams Banana liquor (milk); 15 grams Vegetable oil

cookpad.japan @cookpad_jp

This banana chiffon cake is my family's old recipe.

The banana mixture from step 1 will turn out well using a food mill. You can strain it as well.
Banana liquor can be substituted with milk.
If you add melted or chopped chocolate, it will become chocolate banana chiffon cake.
It will be delicious if you add vanilla beans and make vanilla banana chiffon cake. Recipe by ko-ko

This banana chiffon cake is my family's old recipe.

cookpad.japan @cookpad_jp

This banana chiffon cake is my family's old recipe.

Saved

Ingredients

6 servings

4Egg yolk
5Egg white
100 gramsCake flour
90 gramsGranulated sugar
80 gramsMedium banana
10 gramsLemon juice
10 gramsBanana liquor (milk)
15 gramsVegetable oil

Saved

Steps

1

Blend 80 g of banana, lemon juice, and banana liquor (or milk). We will use 90 g of the mixture.
2

Sift the cake flour. Preheat the oven to 170°C.
3

Separate the egg yolks and whites. Add half of the granulated sugar little by little while whipping the egg whites, and make a meringue with stiff peaks. Keep it in the refrigerator.
4

Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy. Add the banana syrup from step 1 and vegetable oil. Mix well.
5

Then sift in the flour mixture from step 2 into the bowl, and mix well.
6

Add 1/3 of the meringue from step 3 to the bowl from step 5 and fold gently. Add in another half of the meringue and fold.
7

Lastly, add the batter into the bowl of the meringue, and fold gently to avoid breaking the air bubbles. Fold gently from the bottom like using a knife to cut the meringue.
8

Pour the batter into a chiffon mold. Hold the middle of the mold and bang lightly on the table to let the air bubbles out.
9

Put it in the oven. Bake at 170°C for about 20 minutes. Make 4~5 incisions with a bread knife in the middle of baking process (optional).
10

Lower the oven temperature to 160°C and bake for 10 more minutes (you could also keep it at 170°C). Midway through baking, stick in a skewer. Take the cake out of the oven if the skewer comes out clean.
11

Cool the cake upside down on a cup. The cake will fall apart if you try to remove from the mold while hot.
12

When the cake is cooled, run the side of the mold with palette knife. Use skewers for the middle part. Remove from the mold upside down onto a plate.
13

Garnish, and it's ready to eat. It's delicious to pour melted chocolate over the whipped cream and chiffon cake.
14

Banana whipped cream: Mash a small banana with a small amount of lemon juice, and mix with sweetened whipped cream.