Foolproof, Banana Chiffon Cake. Just a momentary deviation from my usual FPV videos while the weather is so nasty - we'll return to the flying very soon. Here's how I make my famous Pandan. This fool-proof recipe for banana chiffon cake has amazing flavor and excellent texture.

Foolproof, Banana Chiffon Cake A chiffon cake may remind you of an angel food. So today I made a chiffon cake using bananas. True to form, the cake was moist and soft and yes, delicious too. You can have Foolproof, Banana Chiffon Cake using 7 ingredients and 12 steps. Here is how you cook that.

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Ingredients of Foolproof, Banana Chiffon Cake

  1. It's 3 of Egg yolks (small).
  2. You need 4 of Egg whites.
  3. Prepare 80 grams of Granulated sugar.
  4. It's 40 ml of Vegetable oil.
  5. You need 50 ml of Milk.
  6. You need 90 grams of Cake flour.
  7. It's 90 grams of Bananas.

Even the LAM, who is not keen on chiffon cakes ("Eating air!!" he claimed) looked at the cake I made with some interest. Of course it mattered not if no one else wants to eat chiffon cakes in. Banana Chiffon Cake. "Simple yet delicious desserts were my Aunt Allie's specialty," notes Nancy Horsburgh of Everett, Ontario. Use a small food processor to process the bananas into paste.

Foolproof, Banana Chiffon Cake step by step

  1. Sift the cake flour. Mash the bananas and make a puree..
  2. Whip the egg whites while adding half of the granulated sugar little by little, and make meringue..
  3. Add the remaining granulated sugar into the egg yolks, and whip. Add the vegetable oil, milk, and bananas, then mix. Mix in the cake flour as well..
  4. Add 1/3 of the meringue, and mix well..
  5. Add 1/2 of the remaining meringue, and mix some more..
  6. Transfer the Step 5 mixture into the bowl with the remaining meringue. Mix lightly on the surface, and mix up from the bottom..
  7. Pour the mixture into the mold from a little height..
  8. Shake the mold side to side, and smooth out the surface. Roll a skewer in the mixture to remove air bubbles..
  9. Bake in the oven for 20 minutes at 170°C, then turn down the temperature to 160°C, and bake for another 10 minutes..
  10. Place it up side down on a glass to cool..
  11. When cooled, cover with a plastic bag..
  12. Run a skewer around the inner edge and a knife around the outer edge of the pan to remove the cake..

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