Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, banana chiffon cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
This banana chiffon cake recipe produces a moist, soft, and flavorful cake that everyone will love at Banana Chiffon Cake. this link is to an external site that may or may not meet accessibility guidelines. So today I made a chiffon cake using bananas. True to form, the cake was moist and soft and yes Even the LAM, who is not keen on chiffon cakes ("Eating air!!" he claimed) looked at the cake I made.
Banana Chiffon Cake is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Banana Chiffon Cake is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook banana chiffon cake using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Banana Chiffon Cake:
- Get Egg yolk mixture
- Prepare 45 g yolks (from 3x 55g eggs)
- Get 15 g - 25 g caster sugar
- Take 35 ml canola/rapeseed oil
- Get 50 ml full cream milk
- Prepare 70 g banana (without skin)
- Get 80 g cake flour
- Prepare 10 g cornflour
- Take 1 pinch salt
- Get 1/4 tsp baking soda (optional)
- Take 1/4 tsp baking powder (optional)
- Make ready Meringue
- Take 150 g egg whites (from ~4 eggs)
- Prepare 50 g caster sugar
- Take 1/2 tsp lemon juice/vinegar
- Prepare 1/2 tsp corn flour
Chiffon cake is a wonderfully light and moist dessert that can be made in practically any flavor you can imagine! This fool-proof recipe for Banana Chiffon Cake has amazing flavor and excellent texture. Gradually and gently fold banana mixture into stiff whites until just blended, do not stir! Banana Cream Chiffon Cake With Whipped Cream Filling.
Steps to make Banana Chiffon Cake:
- Preheat oven 160 C.
- Beat egg yolk, sugar, oil, milk and vanilla extract till light yellow. Fold in flours & salt.
- Beat egg whites till foamy. Add 1/2 of sugar. Beat in low speed till meringue has fine foam. Add in cornflour and lemon juice when soft peaks is formed. Add in the rest of sugar & continue beating at the slowest speed till stiff peaks is formed (Pic below)
- Fold in 1/3 of meringue into cake batter. A little volume lost is fine at this juncture.
- Pour cake batter into the bowl with meringue. Fold gently and swiftly. Use as few strokes as possible. This folding stage would determine the success of your cake.
- Pour cake batter into a 17 cm (7”) ungreased tube pan. All pans for chiffon cakes must not be greased as the princess cake batter needs to climb up the sides of the pan. Drop the pan twice from a height of 10cm to remove air pockets. Use a skewer to burst any more big air bubbles on the surface.
- Bake at 160C for 50 min.
- Overturn the pan and rest till cool.
- Unmould the pan by pressing cake gently & remove or use a plastic spatula to slide from the sides. Enjoy Princess banana chiffon cake with your loved ones. All chiffon are princess with different names!
This banana chiffon cake is simple yet truly special. This Banana Chiffon Cake manages to capture the light and fluffy texture of a tender chiffon cake, without sacrificing banana flavor. This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly. Banana Chiffon Cake. this link is to an external site that may or may not meet accessibility. Home › Cakes › Chiffon Cakes › Banana Chiffon Cake.
So that is going to wrap it up for this special food banana chiffon cake recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
