Wednesday 4 March 2015

Banana Chiffon Cake

I'd actually wanted to bake a nutty banana butter cake but realised that all the nuts (walnuts, hazelnuts) were used up in some of my previous bakes.  Bookmarked this recipe for a long time .... Well, with a few large ripened bananas, this saved me the hassle to crack my head of what flavour chiffon cake to bake.  Baked this on a weeknight for our morning brekkie.

Recipe adapted mostly from Happy Homebaking
Below my slightly modified version.

Banana Chiffon Cake
Ingredients (make one 16 ~ 18 cm cake)
3 egg yolks
25g caster sugar
1/8 teaspoon salt
30ml canola oil
90g banana puree
1/4 teaspoon vanilla extract
55g cake flour
1/8 teaspoon baking soda

3 egg whites
1/4 teaspoon cream of tartar
50g caster sugar

1) Preheat oven to 170°C. Sieve together flour and baking soda, set aside. Mash banana, set aside.

2) Separate egg yolks/whites. I kept the egg whites in the fridge till ready to use.

3) Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved. Add in salt, oil, vanilla extract and mashed banana. Whisk till combined. Sieve over the flour mixture and fold gently with a spatula until flour is fully incorporated into the batter.

For Meringue:
1) In a dry clean bowl, beat the cold egg whites and cream of tartar using electric mixer till foamy, add in caster sugar in 3 separate additions and beat till egg whites turn stiff peak.

2) Fold meringue into flour mixture gently using a spatula in 3 batches till mixture is thoroughly mixed.

3) Pour batter into a 16cm or 18cm (6 inch or 7 inch) tube pan (do not grease the pan).

4) Spread and smooth the batter evenly with a spatula. Bang the pan gently on a work surface several times to release the air bubbles trapped in the batter.

5) Bake for 25 ~ 30mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

6) When the pan was removed from the oven, I used the suggested technique to drop the pan at a height of 20~30cm onto a table top. This action helps to keep the springy texture of the cake when it is left to cool.

7) Turn mould upside down to cool completely before unmoulding the cake from pan.

The eggs that I used is 60g each.
I preferred to use cold egg whites to make the meringue.
You may have to adjust the temperature and timing to suit your oven.

Yummy ! Love the fragrance of the banana ! Enjoy with a cup of tea instead of the usual coffee cos I'm saving some for the afternoon coffee break.

Have a great weekend and happy baking !


This post is linked to the event; Little Thumbs Up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by
 Faeez from BitterSweetSpicy for March 2015 theme - BANANA


  1. Hi Karen,

    I would love to have this soft and fluffy banana cake for my breakkie and my afternoon tea too.... yum yum!


  2. Hi Karen,
    I have not made chiffon cake in ages, and feel like having a few slices of your cake! Looks so fluffy, soft and yummy!

  3. Hi Karen,
    I've tried making banana chiffon cake a couple of times but they didn't turn up well. Yours is really well done. I'll be using this recipe next time. Thanks for your linkup to LTU. :)

  4. Karen, I bookmarked a similar recipe so long ago but my bananas went on into something else hah..hah... Love your banana chiffon cake!

  5. chiffon cake just screams soft and silky and this does it justice!

  6. I don't have much luck with Chiffon Cake or Angel Food Cake for that matter, Karen. I guess I'm not patient enough, lol...Yours looks light and airy just as a Chffon Cake should be. Sure wish I had a teeny pice right now!

    Thank you so much for sharing, Karen...

  7. Hi Karen,
    Your banana chiffon is just nice for my afternoon brekkie!
    Love how soft and spongy it is.
    Thanks for sharing this to LTU!


Sharing some of my favourite recipes, some new baking/cooking "adventures". Please feel free to post your comments for my improvement. Would be great to connect with you and learn some of your recipes too. Thanks for 'dropping by'.