Bake this chiffon for many times but have no time to post it here. Although I find the recipe is good but I believe many of you know how to make it as it's quite a famous flavour of chiffon. I added some chopped bananas into the mixture to give it some extra texture so that I don't feel boring when just biting a plain banana chiffon but with some little chunky bananas. Another thing that I like is to eat it cool from the fridge as I feel it's much refreshing, super soft and fluffy. If you like to have the recipe. Please let me know I'll try to post it. Cheers!
Recipe for 21cm round chiffon pan:
For the egg whites mixture: 180g egg whites / 110g caster sugar / 10g corn flour/ 140g chopped banana (in snall chunk)
For the egg yolks mixture: 70g egg yolks / 30g water / 70g vegetable oil or olive oil / 90g mashed banana / 70g plain flour
How I made it:
- Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour (I used electric mixer, its came very handy for this process). Mix everything well combine and no lumps left. The mixture would be very thick and smooth. Gently mix in the chunky banana.
- Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture (Using an electric mixer would be great!). The egg whites mixture should be peak foam, smooth and shiny.
- Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)
- Pour the well mix mixture into a 21cm chiffon cake tin and bake at a 160-170'C preheated oven for 40 - 50 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.
- Unmold the cake, keep the cake in the fridge it could last for 5 - 6 days. Best serve in 3 days.
Hi, this is something different for me actually. Have not tried banana chiffon before. Do you use the basic vanilla chiffon recipe for this? Btw, really like yr blog! Shall visit it more often now.
yeah.. banana chunks in the chiffon would really give it some omph! you do chiffons very well. I guess it needs alot of practice for it to look so perfect? hmm..
this banana chiffon cake looks delicious and so perfect!
Looks terrific, really nice and high!
I have tried the Chocolate Marble Chiffon recipe and it turn out great. I like your recipe without using any baking powder and cream of tartar. I would be appreciate of you can share with me this Banana Chiffon recipe as well. Thanks so much! I will post up my Chocolate Marble Chiffon cake pics soon...
Hi nyonya pendek melaka,
I'm not using the basic vanilla chiffon recipe for this banana chiffon. If you like the recipe, I could post it up here but please give me some time. Hope you like some of the recipes and enjoy! Cheers!
Once you get use with the process it's not hard at all. And I always believe practice makes perfect. Try it ok! Good luck!
Hi Snooky doodle,
Thanks for your lovely words!
Glad to know you've got a nicely baked chiffon cake. I would love to have a look. I'll post up the banana chiffon recipe, just give me some time as I'm away from home at the moment. Cheers!
Thanks KC, would appreciate if you could post the recipe. Please take your time, no hurry as I will be following your blog anyway :D
Hi nyonya pendek melaka,
I've posted the recipe. Hope you enjoy it. Cheers!
Another pretty chiffon cake. Thanks for posting the recipe! :)
Wow.. one more of your great chiffon cake recipe add to our collection :) Thanks for sharing.. love all your chiffon cake recipes
You are simply great in making Chiffon cakes!
I have never made a chiffon.... Yours look great!
I saw Tintin bake the Chocolate marble chiffon cake, and I like your way of w/o adding any tartar. I tried to bake it today, it came out perfectly from oven, rise high and no break. But later it shrink, is this due to I didnt put it up side down?
I can not put up side down because I bought a wrong mould which dont have four metal blades at the side...
Could you enlighten me.Thanks.
The chiffon might shrink a little about 1/2 inch even though I put it up side down. I'm using metal blade chiffon pan, may be you could get a new one. Enjoy!
Hi, Thanks for your explanation. Mine was shrink at lot, reduced to half, and another reason might due to the chiffon pan I use is non-stick pan, I suspect the cake can't stick to the pan wall, that's why it shrink and reduce a lot.
What do you think, might this was the main reason?
if yes, I need to get another normal metal chiffon pan..
You always make me so jealous and mouth-watering looking at your soft and fluffy chiffon cake. ;)
I have passed you the 'Kreativ Blogger Award'. Check my blog to see what it's all about. :)
Grace, thanks for the recipe and I will try it out soon. Banana is one of my kids favourite and I've a creative blogger award for you. Check out my blog for it.
I think it's because of the non stick pan. Please try to use metal one, if it's still shrink a lot it might be another reason then.
Hi Food for tots,
I know you could mke it too! You've wonderful blog that I always admiring as well.
Hi Small Small Baker,
Sorry for the late reply, I've been away for some time. Oh.. what is the award about, I must check it out. Thanks very much!
hi, i love the chiffon cakes you made. can you share how you remove the cake from the mould so perfectly? thanks
hi, your chiffon cakes look nice. can you share how you unmould the cake to get such nice sides and top? thanks
Thanks! I used a sharp knife to run around the edges of the cake tins to ummold the cake.
thanks for your reply. can i clarify with you the recipe: is it for a 21cm pan or 17cm? cos in the instructions step 4, you wrote pour into a 17cm pan. thanks!
I'm so sorry that I've an type eroor at my blog. The actual size of cake pan for this recipe is 21cm. Enjoy!
hi, i finally made this chiffon today. taste wise, very nice. however, the base of my cake after inverting(actually the top)was a little moist. can you advise me on this pls. thanks
Tried your marble chocolate chiffon last nite, turned out great. Was really soft and smooth. Thanks for sharing. By the way, as I am new in baking, have a question to ask, as I saw fr other recipes that use cream of tartar to beat the egg white but yours is using cornflour instead. May I know what is the difference? Thanks, H.Kee
Glad you have a successful chiffon. That's a recipe from a translated Japanese book. I didn't know why there ask for cornflour instead of tartar. I guess it gives the cake a bit of moisture but not sure. Anyway, it's very soft and smooth indeed.
I made this chiffon and it tastes so good except one thing - all my banana chunks sink to the bottom of the cake. Is there anyway to prevent that? I also have the same problem with other fruits and nuts. Yours seem to be distributed very well. I tried rolling them in flour first but it never worked before. Please help!!!
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