Whole-Egg Banana Chiffon Cake

Name: Whole-Egg Banana Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 3 Egg yolks (large); 1 tbsp Milk; 50 grams Vegetable oil; 100 grams Ripened bananas; 80 grams Cake flour; 3 Egg whites (large); 60 grams Brown sugar

cookpad.japan @cookpad_jp

My friend who is good at making chiffon cakes taught me this recipe, so I wrote the tips down.

- Make sure to thoroughly whip the meringue for 8 minutes.
- Blend the surface of the remaining 1/3 meringue, and then scoop it up in big scoops 5~6 times and mix together.
- Use bananas that have ripened to the point where the skins have turned black. For 17~18 cm [7.1 in] chiffon mold. Recipe by Cookie shiasu

My friend who is good at making chiffon cakes taught me this recipe, so I wrote the tips down.

cookpad.japan @cookpad_jp

My friend who is good at making chiffon cakes taught me this recipe, so I wrote the tips down.

Saved

Ingredients

6 servings

3Egg yolks (large)
1 tbspMilk
50 gramsVegetable oil
100 gramsRipened bananas
80 gramsCake flour
Meringue
3Egg whites (large)
60 gramsBrown sugar

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Steps

1

Warm up the oven to 180°C (350°F). Sift the cake flour and sugar. Mash the banana well with a fork to for a paste.
2

Place the egg yolks into a bowl and mix. Agitate it bit by bit while adding in vegetable oil. Next add in the banana and milk, and mix until it thickens.
3

Lastly add in the sifted cake flour, and roughly mix it with a rubber spatula using large motions. It's okay as long as it mixes.
4

Add the egg whites to another bowl and beat with a hand mixer. After it has turned white, add in 1/3 of the sugar, beat some more, add in the next 1/3, and beat more.
5

Finally add in the remaining 1/3 and beat. Whip all of it until it forms a thick ribbon when it is lifted, and it doesn't fall out of the bowl when flipped upside down. Whip it for the last minute at a low speed.
6

Add 1/3 of the meringue to the bowl from Step 3. Mix it together well with an egg beater. Mix in another 1/3 in the same manner.
7

Add in the remaining 1/3 meringue, and stir just the surface as if drawing a large circle. In the end mix it lightly by scooping from the bottom and pulling it to the top.
8

After pouring into the mold, hit it while pressing down on the center to remove the air. Bake in the preheated oven for 35 minutes.
9

After baking, flip it upside down on a container that has some height, and let it cool.. After that, place into a plastic bag and let cool completely.
10

Use a toothpick in the center, and cut around the edges and bottom with a knife to remove from the mold. Enjoy with whipped cream.