When I shop at local farmer’s markets, I always temp to buy all kinds of delicious summer fruits, and the result is buying too much– in this case it was 1/2 flat of fresh strawberries (after I already bought 3-4 pounds of stone fruits)! So, adding the last 2 over ripe banana on the kitchen counter, here comes the strawberry banana cake. It’s actually a fluffy banana cake, but with strawberries on the top. It is pretty much a flat chiffon cake with all that fluffy and light texture. Oh, and the strawberries taste so delicious too!
Strawberry Banana Chiffon Cake Recipe (makes one 9 x 13 inch pan)
for yolk mixture:
4 egg yolks
4 tbsp sugar
2 ripe bananas– mashed
1/2 tsp vanilla extract
5 tbsp unsalted butter– melted
1/4 tsp salt
1 cup cake flour
1 tsp baking powder
1/4 tsp ground cinnamon
for egg white mixture:
4 egg whites
1/4 tsp cream of tartar
3 tbsp sugar
1 cup chopped fresh strawberries
finely shredded sweetened coconut
- Line a 9 x 13 x 2 baking pan with parchment paper. Preheat oven to 325°F.
- Prepare yolk mixture: In a large mixing bowl whisk yolks and sugar with a balloon whisk, until it is pale yellow and fluffy. Mix in mashed bananas, vanilla extract, butter and salt to combine. Sift in cake flour, baking powder and ground cinnamon combined, in 2 batches. Mix until no dry ingredients appear.
- Prepare egg white mixture: In a separate bowl, whip egg white and cream of tartar until frothy. Gradually add in sugar, one tbsp at a time, and whip on high speed until soft peak (whipped egg white should have a little curl at the end tip when lifted up).
- Gently FOLD IN whipped egg whites to yolk mixture, in 3 batches. Pour cake batter into cake pan. Sprinkle strawberries, grated coconut and walnuts on the top. Bake in preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted in the center of the cake comes out clean. Remove the cake with parchment paper lining to a rack to cool.