Light, airy, fluffy and full of sweet banana flavor! That’s what I made the other night. I like variation in making bake goodies, although a dense and heavy banana cake is the more common one, I like to make the chiffon cake version of it from time to time. Most of my banana bread treats in my website has this soft, moist and compact texture, except for the Banana Sponge Bread and Chocolate Banana Sponge Muffin. Those two used the same method that I used to make this Banana Chiffon Cake which is basically preparing the eat yolk banana mixture and whipping the egg white to achieve a light as fluffy texture. There are few things I would like to explain here so that you’ll fully appreciate why you’re doing the steps in the instructions. Let’s see what they are.
For chiffon cake, less banana is better
Yes, less is better when it comes to achieving a light and airy cake texture. Too much banana will make the cake dense and heavy which we don’t like to happen. So even if you’re tempted to add more, don’t. Trust me, it works with just almost 2 bananas. I say almost because the banana that I used are quite big so I only use about 1 3/4 of banana to yield 175g mashed banana. For a medium size banana, it would be around 2 pieces, but not more. Again, less is better unless what you want is a banana bread, not a banana chiffon cake.
Make it like a cake, not a bread
We want a light airy chiffon cake texture, so the steps that we are going to do are aimed to that goal. We want a tall cake, fluffy and we want to make it rise. To do that, we are whipping the egg white to stiff peaks, then we are going to fold it to the egg yolk and banana mixture. This will make the batter light, and airy. We are not stopping there, we are going to use leaving agents baking powder and baking soda for extra rise. Normally, when you mix whipped egg whites, there is no need to leavening agent because the egg white should be enough to give the cake the rise. But then again, were going extra mile and adding leavening agent to make it rise taller.
Low baking temperature and long baking time
Patience my friend, don’t rush the process. This was baked in 320F only for 1 hour. I know it’s quite long but this cake needs slow baking so that you’ll get even baking inside and out. If you bake it in high temperature because the batter is so delicate, you’ll end up having the outer of the caked baked so fast while the inside is till wet. We want even baking inside and outside the cake, and we also want the inside to be airy and light. Mashed banana dry out quickly when baked in higher temperature, so low temperature it is.
No non-stick tube pan for chiffon cakes
Avoid using a non stick tube pan to make this chiffon cake. Since this cake has a very light and airy texture, it will collapse as soon as you take it out of the oven. To prevent that, the cake need to stick to the bottom and side of the pan which makes a non-stick tube pan NOT suitable for this purpose. A tube in the middle gives the cake more surface area to cling to and using a regular pan gives extra grip to the cake. Once it comes out of the oven, the cake needs to be inverted (upside down) to prevent it from collapsing. This will retain the tall structure we built from whipping the egg whites and adding extra leavening agents.
I hope that’s not quite a lot of read for you guys, but I find it very helpful if I understand why I am doing what I am doing, hopefully that benefits you too. Now that we know these, Let’s get started!
- 2-very ripe bananas, peel to yield (175g)
- 4 (60g) egg yolks
- 1 tbsp + 1 tsp (15g) granulated white sugar
- 4 tbsp (40g) flavorless oil
- 1/2 cup + 2 tbsp (70g) cake flour
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 4 (140g) egg whites
- 1/16 tsp cream of tartar
- 1/4 cup (50g) granulated white sugar
- Pre-heat Oven: Preheat oven to 320F/160°C. Measure and prep ingredients as detailed above.
- Prepare Banana Mixture: Blend bananas, egg yolks, corn oil and 15g castor sugar till smooth and thoroughly incorporated. Sift cake flour, baking soda and baking powder into mixture. Add salt. Mix with whisk till just even.
- Prepare Egg White: Separately whisk egg whites till frothy. Add cream of tartar. Whisk till egg whites form thick foam. Gradually add 50g castor sugar, still whisking. Continue to whisk till egg whites reach firm peak stage.
- Mix Egg White and Banana Mixture: Add egg whites to banana mixture in 3 batches. Mix with whisk till almost even after each batch. Scrape down and fold with spatula till just evenly mixed, banging mixing bowl against worktop 2-3 times.
- Pour batter in pan: Do NOT grease the pan. Pour batter into 18 x 8 cm 2-piece chiffon pan that’s not non-stick, rotating pan as you pour so that batter is spread evenly. Jiggle pan till batter is level. If you do not have a tube pan, you can make it in round pan just make sure its not non-stick.
- Bake: Bake in bottom of oven for about 1 hour, till cake is well browned and, when pressed lightly, springs back and squishes softly. (Loud squishing means the cake is still too wet.) Remove cake from oven. Invert onto something narrow and tall, e.g. jam jar or inverted glass. Leave till cool. Cut cake out of pan. Serve.
Makes 8 serving
So there you go. A light, airy and fluffy Banana Chiffon Cake. Enjoy! If you like this recipe, please click on the “Like” button below. Thanks!
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Recipe Adapted from: Kitchen Tigress