https://www.copymethat.com/r/DkLYNrUhu/banana-chiffon-cake/
4218478
drIgTGx
DkLYNrUhu
2024-05-03 08:40:56
Banana Chiffon Cake
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Diana Gale
Ingredients
- Banana Chiffon Cake
- For 18cm tube pan
- 3 egg yolks
- 12.5g caster sugar
- 30ml vegetable oil - I used canola oil
- 90g mashed banana
- ¼ teaspoon vanilla extract
- 55g cake flour, sifted
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 3 egg whites
- ¼ teaspoon cream of tartar
- 45g caster sugar
- Baking Time: 30 minutes
- For 21cm tube pan
- 4 egg yolks
- 17g caster sugar
- 40ml vegetable oil - I used canola oil
- 120g mashed banana
- ¼ teaspoon vanilla extract
- 73g cake flour, sifted
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 4 egg whites
- ¼ teaspoon cream of tartar
- 60g caster sugar
- Baking Time: 40 minutes
- For 23cm tube pan
- 5 egg yolks
- 21g caster sugar
- 50ml vegetable oil - I used canola oil
- 150g mashed banana
- ½ teaspoon vanilla extract
- 92g cake flour, sifted
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 egg whites
- ½ teaspoon cream of tartar
- 75g caster sugar
- Baking Time: 50 minutes
- For 25cm tube pan
- 6 egg yolks
- 25g caster sugar
- 60ml vegetable oil - I used canola oil
- 180g mashed banana
- ½ teaspoon vanilla extract
- 110g cake flour, sifted
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 egg whites
- ½ teaspoon cream of tartar
- 90g caster sugar
- Baking Time: 60 minutes
Steps
- Instructions
- In a mixing bowl, beat together egg yolks and sugar.
- Once the mixture has turned a lighter shade of yellow, add vegetable oil and continue beating to incorporate.
- Add vanilla extract (or banana essence if you wish), followed by mashed bananas. Mix to blend.
- Fold in the dry ingredients (flour + salt + baking soda).
- Scrape the bowl with a spatula and give the batter a final mix. Set this aside.
- In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking.
- Once soft peaks form, add the sugar gradually and whisk until stiff peaks form.
- Transfer ⅓ of the meringue into the egg yolk batter. Beat it in. This stabilizes the mixture.
- Gently fold the remaining meringue into the batter until no white streaks remain.
- Pour the batter into an UNGREASED tube pan. Lift the pan about 10 cm off the table top and drop it onto the tabletop to remove any trapped air bubbles. Repeat twice more.
- Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
- Once the done is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.