Banana Chiffon Cake
I love bananas in all forms- plain, in crepes, in waffles, ice cream & definitely cakes.
This princessy chiffon cake is my personal & family favourite. Over ripe spotty bananas are the best. And accurate measurements is a must for all chiffon.
This isn’t the easiest chiffon because you need to adjust the sugar level & liquid amount based on the type of banana used.
I used 55g eggs (with shells).
I resented the idea of weighing egg yolks & whites but guess what.... I believe the baker has a reason for being so finicky!
Baking is an art & science.
Eggs can weigh from 50g to 75g so it makes alot of difference in recipes where the whites are the princess- chiffon & macarons😀!!
The meringue has cornflour added to stabilise the structure of the egg white.
The raising agents are optional if your bananas are well mixed but I am not so confident and have experienced sinking bananas.
Raising agents in chiffon cakes are not necessary if the meringue is well beaten -silky & dense.
Banana Chiffon Cake
I love bananas in all forms- plain, in crepes, in waffles, ice cream & definitely cakes.
This princessy chiffon cake is my personal & family favourite. Over ripe spotty bananas are the best. And accurate measurements is a must for all chiffon.
This isn’t the easiest chiffon because you need to adjust the sugar level & liquid amount based on the type of banana used.
I used 55g eggs (with shells).
I resented the idea of weighing egg yolks & whites but guess what.... I believe the baker has a reason for being so finicky!
Baking is an art & science.
Eggs can weigh from 50g to 75g so it makes alot of difference in recipes where the whites are the princess- chiffon & macarons😀!!
The meringue has cornflour added to stabilise the structure of the egg white.
The raising agents are optional if your bananas are well mixed but I am not so confident and have experienced sinking bananas.
Raising agents in chiffon cakes are not necessary if the meringue is well beaten -silky & dense.
Open in Cookpad AppSteps
- 1
Preheat oven 160 C.
- 2
Beat egg yolk, sugar, oil, milk and vanilla extract till light yellow. Fold in flours & salt.
- 3
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)
- 4
Fold in 1/3 of meringue into cake batter. A little volume lost is fine at this juncture.
- 5
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.
- 6
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.
- 7
Bake at 160C for 50 min.
- 8
Overturn the pan and rest till cool.
- 9
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!
Cooksnaps
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