Banana Chiffon Cake
It has been a while I since I have baked a cake. I have been busy making sourdough bread. We happened to have a lot of bananas at home and the banana had turned a little too ripe as we couldn't finish it all in time. So I used it to bake a Low Sugar Banana Chiffon cake for my mother in-law since banana cake is her most favourite, especially chiffon cake. The cake turned out to be really nice as the banana was really ripe.
I have shared Banana Ogura Cake recipe before some years ago. But, this Banana Chiffon cake is slightly different. I also have Pandan Chiffon Cake recipe if you are interested.
Recipe - Banana Chiffon Cake
95g cake flour or all purposed flour
1/2 tsp double action baking powder
1/4 tsp salt
7 egg yolks
70g corn oil or any vegetable oil
175g mashed banana (best is using over ripe banana)
7 egg white (L size, about 60g - 65 each egg)
70g soft light brown sugar or caster sugar (please add more sugar if you prefer sweeter)
1/2 tsp cream of tartar
- Preheat oven to 150C (top and bottom heat).
- Sift flour and baking powder in a bowl. Add in salt and keep aside.
- Separate egg whites from the yolks.
- Add in oil and mashed banana to the egg yolks. Whisk until all well combined with a hand whisk.
- Add in sifted flour mixture in three batches. Mix until well incorporated. Set aside.
- Using a stand mixer or hand electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until firm peaks formed (when you turn your whisk upside down, the peaks will hold and curl over a bit).
- Gently fold the meringue into the egg yolks and banana batter with hand whisk in three batches. Change to spatula and fold gently until well incorporated.
- Pour the batter into the chiffon tin. Skim the top with spatula gently while pouring to break the air bubbles.
- Dry Bake -
- Preheat oven to 150C (top and bottom heat) for 15 minutes before baking.
- Lower to 140C (top and bottom heat). Bake in preheated oven for 60 minutes at 140C. Increase temperature to 170C and continue baking for another 5 - 10 minutes or until the top is golden brown. If the cake starts to crack, reduce the temperature to 130C.
- Remove from the oven and immediately invert the cake tin. This will prevent the cakes from sinking. Let the cakes cool for 15 minutes or until cool enough to handle before unmolding.
- To remove the cake from the pan -
- Run a thin-bladed knife around the inside of the cake tin.
- Run the same knife (a bamboo skewer works too) between the cake and the funnel.
- Turn the cake tin over and press down on the bottom to release the cake.
- Run a thin knife between the bottom of the cake and the base of the cake tin.
- Invert the cake on a cake board or round plate.
6 comments
Hi,
ReplyDeleteJust wanted to ask isn’t 7 egg recipe too much for an 8 inch pan? Do you know why some chiffon cake uses very much less flour & others more in proportion to no of eggs.
Would appreciate your comments , thanks.
Hi, thanks for reading this recipe.
Delete(1) Just wanted to ask isn’t 7 egg recipe too much for an 8 inch pan?
I used 7 eggs is because the chiffon pan I used is taller than the normal tube chiffon pan. You can refee the measurement on the above recipe.
(2) Do you know why some chiffon cake uses very much less flour & others more in proportion to no of eggs?
For this recipe, I used less flour if compared to my Pandan Chiffon Cake is because I do not add extra liquid beside the mashed banana.
Cheers :)
Thank you for your quick reply.
DeleteI have an 8 inch pan that is only 9.5 cm high. So would it be better off using my 9 inch pan which is 10 cm high? Thanks
Hi, My pleasure.
DeleteYes, I think it should be ok. Or you can reduce to the 5 eggs recipe for 8" tube tin.
Cheers:)
Hi can I replace cream of tar tar and baking powder with lemon juice?
ReplyDeleteAnyway, may I know what's the difference between double action baking powder and normal baking powder?
Thanks hehe :)
Hi, thanks for reading this recipe and your questions.
DeleteA lot of recipes asked to replace lemon juice with cream of tar tar. I tried before but the meringue was not stable and abit runny and soft. It could be my lemon juice and I am not sure. You can try. You can omit the baking powder. Meringue will suppose to make the cake rise.
Please read here for the difference between double action baking powder with normal baking powder:
https://sciencenotes.org/difference-between-single-acting-and-double-acting-baking-powder/
Cheers :)