Banana Chiffon Cake

Since there were numerous requests for the Banana Chiffon Cake recipe, I shall obliged and hope that all of you can try this recipe. Here's wishing all a
May the new year brings more happiness, joys, prosperity & bakings! My new year resolution bake more food to sell and perfect my bakings!

Recipe extracted from Kevin's Chiffon Cake is Done (with my modification).
Egg yolk batter

4 egg yolks *
1/4tsp salt
60ml corn oil
2 medium sized bananas, mashed **
30g caster sugar ^
110g plain flour
1/4tsp bicarbonate of soda

Egg white foam
6 egg whites
1/2tsp cream of tartar
100g caster sugar

1. To make egg yolk batter, combine egg yolks, salt, oil, banana and sugar in a mixing bowl.
2. Fold in flour and bicarbonate of soda until forms batter.
3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks.
4. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
5. Gently fold beaten egg white foams into egg yolk batter until thoroughly blended.
6. Pour batter into ungreased 9" tube pan. Bake in preheated oven at 170C (@) for 45mins or until cooked.
7. Remove from oven, invert cake onto wire rack until completely cooled.

* Original recipe uses 6 egg yolks. I used 4 because I want the cake to be really soft & fluffy. Using 6 is also good.
** Original was 170g banana puree. I suspect mine was lesser. Based on previously baking experience of this recipe, with 170g banana puree, you probably cannot fit the whole batter into a 9" pan. You might need another 3" pan.
^ Original was 50g caster sugar. I reduced to 30g as banana by itself was really sweet. You should use those very ripe bananas. They are very sweet and suitable for baking.
# 1/2tsp of banana essence and yellow colourings were added in the original recipe. I omitted these two. You can also replace the banana essence with vanilla extract. I did that sometimes. However, even if I omit the essence, the true banana taste & smell is still there. So no problem.
@ I used fan oven to bake, therefore, the temperature was set at 150C instead. If normal bake oven without fan, it should be 170C then.

This is one of the better recipe from Kevin's book. Do try it.


Kitchen Corner said...
December 31, 2008 at 11:58 PM

Hi Jane, it seems like you've got very successful banana chiffon. Really hope can try it. You have a blessed 2009! I'm sure you'll have good business in the coming year! All the best to you!

Passionate About Baking said...
January 1, 2009 at 12:06 PM

Hi Grace,
Thanks. Yes, this is one & only chiffon cake that I've tried twice, and both times it is successful! Heeheee... Pls try it. Thanks!

Carrie said...
January 3, 2009 at 6:11 PM

Hi Passionate baker,

I just wanna thank you for being so generous! Happy New Year! Wish you all the best in year 2009 and more orders rolling in!


Passionate About Baking said...
January 3, 2009 at 10:49 PM

Hi Carrie,
Thanks. I'm just sharing what I know, like any other baking bloggers. Hope you enjoy baking this chiffon too!

thecoffeesnob said...
January 3, 2009 at 11:56 PM

Thanks for sharing the recipe, Jane. I can't wait to try this!

Hong’s Stuff said...
January 4, 2009 at 3:39 PM

Have you tried to made this Banana Chiffon Cake with Pisang Emas? I think the taste should be even better ^^

Passionate About Baking said...
January 4, 2009 at 5:04 PM

Hi Laureen,
Ooh...pls try! I want to know how it turned out for you! I'm sure it'll be good too!

Hi dolphing,
Thanks for the tips. I did a search and found that Pisang Emas is actually what we called 'Hoong Moh Chew", which is "ang mo zhou". Then it should be those Del Monte kind. I've not tried that. If my spouse buys that, then I'll try next time. Thanks! :)

Olivia said...
January 8, 2009 at 9:22 PM

Fantastic Chiffon Cake.. can't wait to try it.. yummy and delicious


Passionate About Baking said...
January 11, 2009 at 10:33 AM

Hi Olivia,
Thanks. Please try and let me know your outcome. Have fun.

May said...
October 10, 2009 at 6:16 PM

Hi Jane
For this banana chiffon cake recipe, 4 egg yolks are used but the egg whites is 6. I just want to confirm with you that the number of 6 egg whites is correct or is it a typo error? If i use 4 egg whites, how will it affect the cake texture? Thks :)

Passionate About Baking said...
October 11, 2009 at 5:28 PM

Hi May,
Yes, the egg whites is 6. The original uses 6 egg yolks, but I reduce the egg yolks to 4. For using 9" pan, you need 6 egg whites. If you use 4 egg whites, you'll need to use a small tube pan. It's about the reduction of the egg yolks, not the egg whites. If you use 4 egg whites, then you have to adjust the all the portion accordingly. Hope this helps.

Janice said...
January 17, 2011 at 3:15 PM

HI there, I tried baking this and it was so good but then once the cake came out from the oven i inverted it the cake fall out from the tin and everything was squash. Can you tell me why??

Passionate About Baking said...
January 17, 2011 at 3:21 PM

Hi Janice,
There is two possibilities why it felt out.
1) Your oven heat is too strong, therefore, it rose too quickly and upon cooling, it caused a dent at the bottom and it fell out. I've encountered this problem before too. If that is so, reduce the heat by 20C. You'll have to know your oven very well in order to bake chiffons or other cakes.
2) Too much liquid attributing to the baked cake too heavy.

Analyse and see if it was any of the above. Do try it out again and let me know. Good luck!

Anonymous said...
January 17, 2011 at 3:30 PM

thanks for the quick reply. I will try it again tmrw. can i like cool in the pan while then i invert it? too much liquid? but i follow the recipe exactly. i bake it at 150 with the fan on so which means i got to bake it at 130C and bake it about 50 mins?.

Passionate About Baking said...
January 17, 2011 at 3:37 PM

Hi Janice,
You can't wait till it's cool then invert it. The reason to invert it is for the oil to flow back to the top. Yes, perhaps you need to reduce the heat further, and baked slightly longer. Was it very moist when the cake dropped out? I've have numerous such experience too! I can totally empathise you.

Anonymous said...
January 17, 2011 at 9:56 PM

okay. Hmm, kinda but when i test it with a skewer it came out done. Maybe I should bake for another 5-10 mins? Anyway can all chiffon cake bake with the fan on or is better to bake without the fan?

Passionate About Baking said...
January 18, 2011 at 8:10 AM

Hi Janice,
Yes, try baking for another 5-10mins. It's okay to bake with fan as it's more uniform. You can try without fan. I don't know what type of oven you have. For me, I'll prefer fan. However, I'll just be more conscious that fan oven are usually hotter...

Anonymous said...
May 17, 2011 at 7:15 PM

hi Jane,

may i know 9 inch tube pan is equal to how many cm?
i got a 21cm tube pan.
is it ok to use that?

thanks to advise.


Anonymous said...
October 31, 2013 at 11:51 AM

Nice! Going to try out your recipe next!

Passionate About Baking said...
November 2, 2013 at 2:46 PM

Thanks foodiealchemist. Try it and let me know how it goes.

Parejas Disparejas said...
May 4, 2015 at 7:01 AM

I'll try more recipes that look good

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