Banana Chiffon Cake
Banana Chiffon Cake
Ingredients
- 6 eggs, separated into whites and yolks
- 2 tablespoons white sugar, for main batter
- 1 teaspoon white sugar, for main batter
- 1/4 cup white sugar, for meringue
- 3 very ripe large bananas, approx 250g without peel
- 2 tablespoons milk
- 2 tablespoons vegetable oil
- 2 teaspoons vegetable oil
- 1 teaspoon vanilla essence
- pinch salt
- 1 cup plain / all-purpose flour, sifted if clumpy
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon powder, optional
Instructions
- 1
Preheat your oven to 170°C (338°F). In a large bowl, whisk the 6 egg yolks with 2 tablespoons plus 1 teaspoon (30g) of white sugar for a couple of minutes until light and creamy.
⏱️ 3 min•🌡️ 170
- 2
In a separate bowl, blend or mash the 3 very ripe large bananas with 2 tablespoons (30g) of milk until smooth or pureed.
⏱️ 5 min
- 3
Add the banana-milk mixture, 2 tablespoons plus 2 teaspoons (40g) of vegetable oil, a pinch of salt, and 1 teaspoon (5ml) of vanilla essence to the egg yolk mixture. Whisk until all ingredients are evenly distributed and the batter is a single color.
⏱️ 4 min
- 4
Sift in the 1 cup (120g) of plain/all-purpose flour and 1 teaspoon (4g) of baking powder. If using, add 1/4 teaspoon of cinnamon powder. Whisk until just combined, being careful not to overmix.
⏱️ 3 min
- 5
In a clean, dry bowl, whip the 6 egg whites until stiff peaks form. Gradually add the 1/4 cup (60g) of white sugar in two stages: first when the egg whites are foamy, and again when they reach soft peaks.
⏱️ 5 min
- 6
Gently whisk 1/3 of the whipped egg whites into the banana cake batter to lighten it. Then, carefully fold in the remaining 2/3 of the egg whites in two halves until no streaks of egg white remain, being careful not to deflate the batter.
⏱️ 5 min
- 7
Pour the banana chiffon batter into an unlined and ungreased 9-inch chiffon tube pan.
⏱️ 1 min
- 8
Bake in the preheated oven at 170°C (338°F) for 52-55 minutes, or until nicely golden brown and a wooden skewer inserted into the center comes out clean. Do not open the oven door during baking. Adjust baking time if using a different size pan.
⏱️ 55 min•🌡️ 170
- 9
Immediately after removing from the oven, invert the chiffon cake pan and leave it upside down to cool completely for approximately 1 hour before gently unmoulding.
⏱️ 60 min
- 10
Slice and serve your soft, fluffy, and fragrant Banana Chiffon Cake. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Chiffon Cake
- 6 eggs, separated into whites and yolks
- 2 tablespoons white sugar, for main batter
- 1 teaspoon white sugar, for main batter
- 1/4 cup white sugar, for meringue
- 3 very ripe large bananas, approx 250g without peel
- 2 tablespoons milk
- 2 tablespoons vegetable oil
- 2 teaspoons vegetable oil
- 1 teaspoon vanilla essence
- pinch salt
- 1 cup plain / all-purpose flour, sifted if clumpy
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon powder, optional
Instructions
- 1
Preheat your oven to 170°C (338°F). In a large bowl, whisk the 6 egg yolks with 2 tablespoons plus 1 teaspoon (30g) of white sugar for a couple of minutes until light and creamy.
⏱️ 3 min•🌡️ 170 - 2
In a separate bowl, blend or mash the 3 very ripe large bananas with 2 tablespoons (30g) of milk until smooth or pureed.
⏱️ 5 min - 3
Add the banana-milk mixture, 2 tablespoons plus 2 teaspoons (40g) of vegetable oil, a pinch of salt, and 1 teaspoon (5ml) of vanilla essence to the egg yolk mixture. Whisk until all ingredients are evenly distributed and the batter is a single color.
⏱️ 4 min - 4
Sift in the 1 cup (120g) of plain/all-purpose flour and 1 teaspoon (4g) of baking powder. If using, add 1/4 teaspoon of cinnamon powder. Whisk until just combined, being careful not to overmix.
⏱️ 3 min - 5
In a clean, dry bowl, whip the 6 egg whites until stiff peaks form. Gradually add the 1/4 cup (60g) of white sugar in two stages: first when the egg whites are foamy, and again when they reach soft peaks.
⏱️ 5 min - 6
Gently whisk 1/3 of the whipped egg whites into the banana cake batter to lighten it. Then, carefully fold in the remaining 2/3 of the egg whites in two halves until no streaks of egg white remain, being careful not to deflate the batter.
⏱️ 5 min - 7
Pour the banana chiffon batter into an unlined and ungreased 9-inch chiffon tube pan.
⏱️ 1 min - 8
Bake in the preheated oven at 170°C (338°F) for 52-55 minutes, or until nicely golden brown and a wooden skewer inserted into the center comes out clean. Do not open the oven door during baking. Adjust baking time if using a different size pan.
⏱️ 55 min•🌡️ 170 - 9
Immediately after removing from the oven, invert the chiffon cake pan and leave it upside down to cool completely for approximately 1 hour before gently unmoulding.
⏱️ 60 min - 10
Slice and serve your soft, fluffy, and fragrant Banana Chiffon Cake. Enjoy!
⏱️ 1 min