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Banana Chiffon Cake

Banana Chiffon Cake

Banana Chiffon Cake

Banana Chiffon Cake

I love chiffon cake and this is one of my favorite. The kitchen smells so good when the cake is baking in the oven. Give this recipe a try and I promise you’ll fall in love with it…

Banana Chiffon Cake Recipe

Ingredients (egg yolk mixture):
4 egg yolks
4 tbsp sugar
2 large ripe bananas
2 tbsp water
4 tbsp cooking oil
1/2 tsp vanilla extract
1 cup cake flour
1/2 tsp baking powder
1/4 tsp salt

Ingredients (egg white mixture):
4 egg whites
1/4 tsp cream of tartar
4 tbsp sugar

Method:

  1. Preheat oven 335°F. Combine flour, baking powder and salt in a bowl. Blend bananas with water in blender until smooth.
  2. Whisk egg yolks and sugar until fluffy and pale in color. Add in banana puree, oil, vanilla extract and mix well.
  3. Sift in flour mixture and mix until well blended.
  4. Whisk egg whites until foamy, add cream of tartar and beat for a little while. Gradually add in sugar and beat on high speed till peaks form (reduce to med speed later to avoid big air bubbles).
  5. FOLD IN 1/3 of egg white into egg yolk mixture gently with a spatula until just blended. FOLD IN remaining 2/3 of egg white into the egg yolk mixture. Take care not to over blended.
  6. Pour the batter into a chiffon cake pan. Lightly drop the pan on hard surface 1-2 times to release air bubbles and bake for 45 minutes. Do not open the oven door while it’s baking or the cake won’t rise.
  7. Invert the cake IMMEDIATELY after baking to let cool. Remove the cake from the pan when it is completely cool.
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