This Soft, fluffy and airy Banana Chiffon Cake is so simple and easy to make, so if you haven’t tried making one before, give this recipe a try. I have pointed out few tips and tricks to make sure you get the light and airy cake texture that chiffon cakes are well know for. You might think it is difficult, but really it is not. So scroll down, read on, and let’s get baking!
Making chiffon cake is not as difficult as it sounds. For chiffon cake, what you are aiming for is a soft, light and airy cake. To achieve this, bear in mind this few tips and tricks and you will sure get a chiffon cake that everybody will love.
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 2 small bananas. Because the size of banana vary, I suggest mashing the banana and measuring 1/2 cup equivalent if you want to be sure, which is what you want to be. Again, less is better unless what you want is a banana bread, not a banana chiffon cake.
For Chiffon Cake, Less Flour is Better
If you noticed, this cake uses only 1/2 cup of cake flour, that is as much as you need. Using less flour helps keep the soft light and fluffy. Since we are also not using any leavening agent and only relying to the volume of whipped egg whites, it is important to keep the amount of flour less so that cake will not be too heavy for the whipped egg white to push up.
Use Cake Flour for a Lighter Cake
Although you can use all-purpose flour, using cake flour in making any chiffon cake is key to achieving the light and airy texture that chiffon cakes are known for. I had tried making this using both flour, and I can tell the huge difference in cake texture. The all-purpose flour gave a nice soft and light cake as well, but the one that uses cake flour gave an even more lighter and fluffier texture. This is because cake flour is have the lowest protein content thus producing a lighter cake texture. The gluten which is a type of protein is responsible for texture in cakes and bread. The lower the protein, the weaker the flour and the lighter cake it produces. Think about when making bread, bread flour is a strong flour with the highest protein because the flour needs to be strong to hold the trapped air during resting period. The strength keeps the bread from collapsing. Got it? Cake flour if you can find it. Don’t worry, because I have few more chiffon cake recipe where you can use the cake flour, so it will be a good buy.
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.
Low Baking Temperature and Long Baking Time
Patience my friend, don’t rush the process. This was baked in 340F only about 45 minutes. 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 Cake
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, to the tube in the center and around the 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.
Flip it Upside Down
This is rule of thumb when making chiffon cake. You need to invert the cake as soon as it comes out of the oven. Tube pans are designed for this process, this is why you will notice that tube pans have legs extended from the pan, that is the purpose of those legs. Inverting the pan during the cooling process will help prevent the cake from deflating. Chiffon cake relies on volume from the whisked egg white which has a tendency to slightly deflate during the cooling process. So, do not hesitate and flip it.
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!
- 1/2 cup very ripe Bananas (about 2 small – medium Banana)
- 4 Egg Yolks
- 3 tablespoon vegetable Oil
- 2 tablespoon Caster Sugar
- 1/2 teaspoon Vanilla Extract
- 1/2 cup Cake Flour
- 1/8 teaspoon Salt
- 4 ( Egg Whites
- 1/8 teaspoon Cream of Tartar
- 3 tablespoon Caster Sugar
- Pre-heat Oven: Preheat oven to 340F. Measure and prep ingredients as detailed above.
- Prepare Banana Mixture: Mix mashed bananas, egg yolks, oil sugar and vanilla extract until smooth and thoroughly incorporated. Sift cake flour and salt into mixture and mix until combined.
- Prepare Egg White: Separately, whisk egg whites till frothy. Add cream of tartar. Whisk till egg whites form thick foam. Gradually add 3 tablespoon of caster sugar, still whisking. Continue to whisk till egg whites reach firm peak stage, about 7 minutes.
- Mix Egg White and Banana Mixture: Add whipped 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.
- Pour batter in pan: Do NOT grease the pan. Pour batter into 6-inchtube 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 for 45 minutes, till the cake is well browned and, when pressed lightly, springs back and squishes softly. Remove cake from oven and invert the pan.
- If using regular round or square pan: Set-up 2 inverted glass, can or jar and you can use it as a stand when you invert the pan so the jar supports both side of the pan.
Featured Video – Double Chocolate Banana Bread
Super decadent Chocolate Banana Bread, super easy to make. No mixer needed, checkout the video now.
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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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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