Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, banana chiffon cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Banana Chiffon Cake is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Banana Chiffon Cake is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook banana chiffon cake using 8 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Banana Chiffon Cake:
- Take 4 Egg yolk
- Get 5 Egg white
- Prepare 100 grams Cake flour
- Prepare 90 grams Granulated sugar
- Get 80 grams Medium banana
- Make ready 10 grams Lemon juice
- Make ready 10 grams Banana liquor (milk)
- Get 15 grams Vegetable oil
Instructions to make Banana Chiffon Cake:
- Blend 80 g of banana, lemon juice, and banana liquor (or milk). We will use 90 g of the mixture.
- Sift the cake flour. Preheat the oven to 170°C.
- Separate the egg yolks and whites. Add half of the granulated sugar little by little while whipping the egg whites, and make a meringue with stiff peaks. Keep it in the refrigerator.
- Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy. Add the banana syrup from step 1 and vegetable oil. Mix well.
- Then sift in the flour mixture from step 2 into the bowl, and mix well.
- Add 1/3 of the meringue from step 3 to the bowl from step 5 and fold gently. Add in another half of the meringue and fold.
- Lastly, add the batter into the bowl of the meringue, and fold gently to avoid breaking the air bubbles. Fold gently from the bottom like using a knife to cut the meringue.
- Pour the batter into a chiffon mold. Hold the middle of the mold and bang lightly on the table to let the air bubbles out.
- Put it in the oven. Bake at 170°C for about 20 minutes. Make 4~5 incisions with a bread knife in the middle of baking process (optional).
- Lower the oven temperature to 160°C and bake for 10 more minutes (you could also keep it at 170°C). Midway through baking, stick in a skewer. Take the cake out of the oven if the skewer comes out clean.
- Cool the cake upside down on a cup. The cake will fall apart if you try to remove from the mold while hot.
- When the cake is cooled, run the side of the mold with palette knife. Use skewers for the middle part. Remove from the mold upside down onto a plate.
- Garnish, and it's ready to eat. It's delicious to pour melted chocolate over the whipped cream and chiffon cake.
- Banana whipped cream: Mash a small banana with a small amount of lemon juice, and mix with sweetened whipped cream.
So that is going to wrap it up with this special food banana chiffon cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My site becomes “the place to be” when it comes to banana chiffon cake cooking. Go on get cooking!
