Sunday, April 14, 2013

Banana Chiffon Cake

I have been trying to look for a moist and soft chiffon cake recipe for a long time. Years back, I made a Chocolate Chiffon Cake video here... but that recipe isn't as good as the one I am using now. Here are the reasons:

  1. This cake is fluffier and more moist.
  2. The cake doesn't deflate that much so there is no dense part at the bottom of the cake. It only deflates to the height of the cake pan, nothing more than that!

I am super excited to show you my recipe! I will be even more excited if you try this recipe! You won't regret...

Banana Chiffon Cake
(makes a 8" cake)

240g ripe banana (without skin)
4 yolks
120g caster sugar
60g oil
50g water
135g cake flour (sifted)
6 (210g) egg whites

  1. Mash the bananas.
  2. With an electric mixer on high speed, beat the egg yolks with 1/4 of sugar (30g) until the yolks become thick and until it has a pale yellow colour.
  3. Add the oil and mix until well combined.
  4. Add the water and mix until well combined.
  5. Add the mashed bananas and mix until well combined.
  6. Add the flour and mix until there are no flour lumps.
  7. Beat the egg whites on high speed until it becomes frothy and foamy on high speed. Add the sugar in three portions and beat well on high speed. When the mixture is nearly reaches stiff peaks, beat for 1 minute on low speed. The egg whites should not slide when the bowl is tilted.
  8. Fold 1/3 of the egg whites into the egg yolks mixture to lighten it.
  9. Add the lightened egg yolks mixture back into the egg whites. Fold gently until the two mixtures are blended together. Don't deflate the egg whites.
  10. Pour into a 8" tube pan. Drop the pan a few times to release the trapped air bubbles. Bake in a pre - heated oven at 170C for 40 - 45 minutes. Invert the cake and cool completely.

Here is the video!!



  1. I made the Chiffon Banana Cae today and set the oven 170. For 40 -45 mins the cake didn't rise. So Turn up to 325 and guess what. Flat

  2. I love this recipe....turn out perfectly every time. Taste so light and yummy. Thanks for the yummy recipe.

    1. Thanks!! I am sharing the basic vanilla chiffon cake recipe very soon! :D

  3. Hi miss... This recipe not use baking powder n cream of tartar ?

  4. Absolutely Yummy! My husband and I loved it, but I was wondering if there are any suggestions on making it a little more figure friendly?

  5. I really appreciate the kind of topics post here. Thanks for sharing us a great information that is actually helpful. Good day!
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