Banana chiffon

Recipe for banana chiffon

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Banana chiffon is a delightful and light dessert that combines the natural sweetness of ripe bananas with a fluffy and airy cake texture. This recipe, identified by the code 60152, offers a simple yet elegant way to incorporate this beloved fruit into a delectable treat. The chiffon cake is made using a combination of banana puree, flour, eggs, and sugar, resulting in a moist and flavorful dessert that is perfect for any occasion. With its delicate crumb and irresistible aroma, this banana chiffon recipe is sure to become a favorite among both novice and experienced bakers.

Keywords: dessert, banana, chiffon, fluffy, ripe

Banana chiffon details

Banana chiffon, recipe Rating: 4.2
Number of votes:89 INGREDIENTS:

Makes one 8″ round tube

A:

4 egg yolks

60g castor sugar

135g cake/superfne/high ratio flour

½tsp baking powder

110g banana (pisang emas), mashed

1 ½tsp lemon juice

½tsp vanilla essence

1 tsp lemon rind

75g vegetable oil (e.g. soy, corn, sunflower)

80g water

B:

4 egg whites

¼ tsp cream of tartar

60g castor sugar

Method:

1. Sift flour and baking powder into a mixing bowl. Set aside.

2. Combine egg yolks and castor sugar in a mixing bowl. Use a hand whisk to mix until light and creamy.

3. Add all the remaining ingredients in A and sifted flour mixture. Mix until a consistent and smooth mixture is obtained.

4. In another mixing bowl, whip egg whites and cream of tartar in B until foamy. Add sugar in B and whip at high speed until stiff peaks form.

5. Fold 1/3 of whipped egg whites into mixture of Step 3 . Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.

6. Pour batter into a 8 inch round tube pan. Bake at a preheated over at 170 deg C for 45-50 minutes or until skewer inserted into center of cake comes out clean.

7. As soon as the cake is removed from oven, quickly invert the pan and let it cool.

8. When the cake is completely cool, run a knife around the sides of the tube pan to remove the cake. Take the cake out of the pan together with the tube portion. Run knife at the bottom of cake to remove cake from the tube portion of the pan.

Notes:

1. When making cookies or cakes, minimum mixing is required to ensure minimum formation of gluten. Formation of gluten result in dense cakes.

2. Please adjust weight of castor sugar according to the sweetness of bananas.