Monday, March 19, 2018

Banana Chiffon Cake

It has been a long time since I last baked a chiffon cake. Reason being, it will either shrink or not fluffy and light enough. It may sound a very simple and easy to make cake but in fact it can be quite frightening the first time making them.  Yesterday, I had a sudden craving for light and easy cake and since I have banana at home, I decided to bake a chiffon cake for our tea break.  The recipe calls for a 7" tube pan but since I do not have one, I used my 8" tube pan instead, thinking that an inch would not matter.  Other then the cake turned out shorter, the taste and texture is good.  A light and tasty chiffon cake for our tea break.  Love it to bits and will use this  recipe again.  A healthy one as it uses vegetable oil instead of butter.  I used rice bran oil which is healthy and fragrance free too.  I used Sonia's recipe, which is foolproof , light and easy. Thank you Sonia for sharing such a wonderful chiffon cake recipe. Hope over to her blog, she has shared many foolproof recipes.


ingredients for
a very healthy, light and easy banana chiffon cake

folding in the meringue gently so as not to deflate
the batter

a beautifully baked banana chiffon cake
and has to be turned upside down while
cooling, once cooled it is ready
to unmould

Banana Chiffon Cake - adapted from Sonia
*for a 7" chiffon tube pan


3 egg yolks ( A size or large)
10g caster sugar
75 g cake flour (superfine flour )
35g vegetable oil * I use rice bran oil
90 g mashed banana  *  I use Pisang Emas

3 egg white (A size or large )
40g caster sugar
1/2 tsp lemon juice


1.  Immediately separate cold eggs after taking out from fridge as cold eggs are easier to separate them. Make sure the bowls are dry, clean and free from oil and water.  Set aside and allow them to return to room temperature.

2.  Add the 10g sugar into egg yolks and lightly whisk till light , add in oil and whisk till well incorporated. Add in mashed banana and stir well to combine, then fold  in flour till well incorporated into the egg mixture.

3.  Beat egg whites and lemon juice till foamy, gradually add in sugar in three batches and continue to beat till stiff peaks ( meringue stand straight up with a little curve at the tip ) This will take about 3-4 mins using speed 3 of electric hand mixer.

4. Take 1/3 of meringue and use a hand whisk to mix well and lighten the egg yolk batter ( Do not worry , you will deflate the batter at this stage.

5. Now change hand whisk to a silicone spatula, fold in 1/3 of meringue, gently fold with egg yolk batter till slightly combined.  Fold in the balance meringue and gently fold till well combined.

6. Pour cake batter into chiffon pan, wipe off the excess batter that stick on the tube or insert area.  Fill batter about 80% full , but not too full as the cake need space to rise while baking and resulted in cake shrinkage.  Tap pan on the counter top to remove air trapped inside the batter.

7. Bake at pre-heated oven at 180C for 30 mins at middle rack or until cooked.

8. Once done, turn the chiffon tin upside down and cool completely before remove from the tin.

9. Chiffon cake is ready to unmould.  You can use a plastic thin spatula to run the pan and unmould the chiffon .

Enjoy !

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