Cocoa Banana Chiffon Cake 可可香蕉戚风蛋糕
This Cocoa Banana Chiffon Cake is soft, spongy and not overly sweet. I only used one over ripe banana but you can definitely add some chocolate chips, about 20 to 30 grams for more chocolately flavour or even finely chopped or grind walnuts for that extra crunch (to be added after mixing of meringue, step 5). This cake is delicious and great to enjoy with my family over a cup of hot coffee. Definitely a keeper recipe!
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Cocoa Banana Chiffon Cake
Ingredients
- 60 g cake flour or plain flour
- 15 g cocoa powder - I used Hershey's
- 1 tbsp corn flour (starch)
- 4 egg yolks - used large eggs
- 35 g caster sugar
- 40 g corn oil
- 115 g over-ripe banana - mashed
Meringue
- 4 egg whites
- 1/2 tsp cream of tartar - or use lemon juice
- 65 g caster sugar
Instructions
- Preheat oven to 170 deg C. Sift flour, cocoa powder and corn flour together and set aside.
- Beat egg yolks and sugar with a hand whisk until slight pale with a hand whisk. Add oil, mix well followed by mashed banana and combine well.
- Sift the flour for the second time directly into the yolk mixture together, combine well to smooth.
- Meringue - Whisk egg whites and cream of tartar until frothy at low speed. Add sugar in 2 batches and whisk from medium speed to high speed until stiff peak and glossy-looked
- Fold ⅓ of meringue into the yolk batter with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture again until just combined.
- Pour batter into a 20 cm ungreased chiffon tube pan and bake in preheated oven at 170 deg C for about 40 - 45 minutes.
- Remove chiffon cake from oven, invert cake immediately on a wire rack to cool completely before unmoulding.
Notes
可可香蕉戚风蛋糕
材料:
- 60克 底筋或中筋面粉
- 15克 可可粉
- 1汤匙 玉米粉
- 4个 蛋黄 (我用大鸡蛋)
- 35克 细砂糖
- 40克 玉米油
- 115克 熟透香蕉,压烂
- 4个 蛋白
- 1/2茶匙 塔塔粉
- 65克 细砂糖
做法:
- 面粉,可可粉及玉米粉一起过筛到碗里,备用。
- 将蛋糊和细糖用手打蛋器搅拌均匀至略微泛白。加玉米油拌匀,接着倒入香蕉泥再拌匀即可。
- 把面粉再过筛第二次入蛋糊里,拌匀即可。
- 蛋白霜 – 用电动打蛋器把蛋白及塔塔粉打致起泡泡(低速度),细砂糖分2次加入,打致硬性发泡(从中到高速度)。
- 取出1/3的蛋白霜与面糊翻拌均匀,再倒入剩余的蛋白霜,用橡胶刮刀轻轻的翻拌均匀。
- 将面糊倒入20cm戚风摸。放入预热摄氏170度烤约40-45分钟。
- 烤好的蛋糕从烤箱里取出,立即倒扣直到冷却才脱模。
- 喜欢增加口感的话可以加入20-30克巧克粒或磨碎的核桃(步骤5 – 加了蛋白之后)
- **烤箱温度和烘烤时间务必根据自家烤箱来定
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Hi Ann,
My chiffon tube is only 6inch, how much ingredient do I need to reduce the quantity to avoid overflow?
Hi Angelina,
Half the recipe with using large eggs.
Thanks, your recipe is good, the cake came out very moist and soft. Just wondering what type of bananas do you use? I used the short type, no taste n smell of banana after baking except choco taste.
Hi AngelinA, I usually used the Philippine banana that available at the supermarket. Better to use very ripe banana for better taste.
Hi Ann,
May I know how do I bake your smaller cakes with bigger pans if I don’t have a smaller one? What temperature and time should I set?
Thanks. 🙂
Hi Cally, You can double the recipes for baking in bigger pan. Anyway which recipe are you referring and what is the size of your cake pan?
it looks so nice and fluffy.
Hi Ann
I love all your recipe, may I ask if I need to keep this cake in the fridge after I slice? Thank you
Thank you Vandy! I usually stored the chiffon cakes in the fridge as it will still stayed soft after chilled.
Thanks Ann!🙏
Baked this afternoon, we love it! Tks, Ann.
So airy and tender…love the even smooth crumb, Ann.
Hi Ann
I love all your recipe, may I ask if I need to keep this cake in the fridge after I slice? Thank you
Thank you Vandy! I usually stored the chiffon cakes in the fridge as it will still stayed soft after chilled.
Thanks Ann!?
Hi Ann,
May I know how do I bake your smaller cakes with bigger pans if I don’t have a smaller one? What temperature and time should I set?
Thanks. 🙂
Hi Cally, You can double the recipes for baking in bigger pan. Anyway which recipe are you referring and what is the size of your cake pan?
Baked this afternoon, we love it! Tks, Ann.
it looks so nice and fluffy.
So airy and tender…love the even smooth crumb, Ann.