Since I still have a small bunch of overly ripe bananas lying on my countertop, baking a chiffon cake is always at the top of my mind.
I actually baked a Banana Chiffon Cake once before—but that was more than 10 years ago! That old recipe relied on baking soda and cream of tartar to get its lift. This new version, however, is much more straightforward. It relies purely on properly whipped egg whites to create a texture that is incredibly soft, fluffy, and cloud-like. To elevate the flavor profile, a handful of chocolate chips scattered on top provides the perfect sweet, rich contrast. The star of the show remains the overly ripe bananas, which deliver an intense natural sweetness and a deep, aromatic flavor that carries the entire dessert.
Banana Chiffon Cake ~ perfect for an afternoon tea
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Banana Chiffon Cake
This chiffon cake is incredibly soft, fluffy, and cloud-like. To elevate the flavor profile, a handful of chocolate chips scattered on top provides the perfect sweet, rich contrast.
Ingredients
- 35 g corn oil
- 30 g fresh milk
- 55 g mashed banana - overly ripe
- 1/2 tsp vanilla extract
- 65 g cake flour or plain flour
- 4 egg yolks - 65g egg with shell
Meringue
- 4 egg whites
- 60 g caster sugar
Instructions
- In a bowl, combine corn oil, milk, mashed banana and vanilla together till well mixed.
- Sieve in flour and stir well again to a thick batter. Then add egg yolks, stir mixture to smooth, set aside.
- Make meringue - Beat egg whites until foamy. Then add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold 1/3 of meringue into batter, mix well to smooth. Then pour it back to the remaining meringue and fold well with hand whisk or a rubber spatula.
- Spoon a layer of batter into the pan (7 inch round removable base pan) and level it. Sift a thin layer of cocoa powder on top until evenly covered. Then another batter on top of the cocoa powder followed by the remaining batter (total 3 layers batter and 2 layers cocoa powder). Then scatter some chocolate chips on top.
- Bake in lower second rack in the preheated oven at 150 degrees C for about 50 minutes.
- When cake is done, remove from oven and turn the pan over to cool down completely.
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- 香蕉戚风蛋糕 Banana Chiffon Cake
- 柔软、蓬松、如云朵般的质感. 为了提升风味的层次，在蛋糕表面撒上一把巧克力豆，带来了完美、浓郁的甜美对比。当然，这款甜点最核心的灵魂依然是那些熟透的香蕉，它们释放出浓郁的天然甜味和深沉的香气，支撑起了整个蛋糕的美味.
- 材料:
- 35克 玉米油
- 30克 牛奶
- 55克 香蕉泥 (熟透)
- 1/2茶匙 香草香精
- 65克 底筋或中筋面粉
- 4个 蛋黄 (65克带壳)
- 蛋白霜
- 4个 蛋白
- 60克 细砂糖
- 做法:
- 碗中放入玉米油, 牛奶, 香蕉泥和香精混合均匀.
- 筛入面粉, 搅至浓稠. 然后加入蛋黄, 再搅拌至顺滑, 备用.
- 蛋白霜 – 蛋白打致起泡泡，砂糖分3次加入，打致硬性发泡
- 取出1/3蛋白霜到蛋黄糊里翻拌均匀，然后把蛋糊倒入剩下的蛋白霜中，用蛋抽或刮刀翻拌均匀即可.
- 舀入一层面糊到烤盘内 (7寸圆活动烤盘)，抹平。接着筛入一层可可粉，然后再轻轻的铺上面糊和（筛入）可可粉 和剩下的面糊（一共3层面糊2层可可粉). 然后撒上适量巧克力豆即可.
- 放进预热烤箱摄氏150度下面的第二层，烘烤约50分钟.
- 蛋糕出炉后，即倒扣致冷却才脱模切片享用.