This banana chiffon cake is packed with banana flavor and incredibly fluffy — it just melts in your mouth! Seriously, it's the best treat ever♪
Ingredients
4 servings- Eggs M–L3
- Sugar70g
- Banana, medium (about 1)approx. 100g
- Cake flour60g
- ★Vegetable oil50cc
- ★Water (or milk)30cc
Directions
70 min- 1
Separate 3 eggs (M–L) into yolks and whites. Place the banana (approx. 100g, about 1 medium) into the bowl with the egg yolks.
- 2
Mash the banana thoroughly with a fork, then mix with the egg yolks using a whisk. Add 1/3 of the 70g sugar and mix well. Preheat the oven to 180°C.
- 3
Slowly add the ★ seasonings and mix well (no need to whip — just combine).
- 4
Sift the cake flour (60g) all at once into the bowl and mix thoroughly with a whisk until the batter resembles a loose tempura batter.
- 5
Add the remaining sugar (70g) to the egg whites in 3 additions, beating on high speed to make a meringue. Whip until stiff peaks form.
- 6
Add 1/4 of the meringue to the egg yolk batter and mix in cleanly with a whisk.
- 7
Add half of the remaining meringue, folding it in from the top down to the bottom of the bowl (it's okay if it's not fully combined at this stage).
- 8
Add the rest of the meringue, breaking up any clumps from the top as you fold. Switch to a spatula and fold from the bottom about 15 times.
- 9
Pour the batter into the chiffon cake mold, hold the tube firmly and tap the mold on the counter to release air bubbles, then insert a chopstick and swirl it around 2–3 times.
- 10
Use the spatula to smooth the batter against the inner sides of the mold and level the surface.
- 11
Bake at 180°C for 8 minutes, then use a knife to score 5 cuts across the surface.
- 12
Reduce the heat to 160°C and bake for another 25 minutes (33 minutes total).
- 13
Once baked, invert the mold onto a mug or similar object and let it cool for about 1 hour.
- 14
Once cooled, slowly remove from the mold using a knife or bamboo skewer. Work in this order: outer edge → around the tube → bottom.
Tips
For an electric oven, start with a preheat of 190°C–200°C. Then bake at 180°C for 6 minutes, followed by 160°C for about 30 minutes. If the top starts browning too much, place a sheet of aluminum foil over it and extend the baking time by 5 minutes at a time to ensure the sides bake through. When removing the cake from the mold, press the knife firmly against the mold and slide it along the surface to release.
Nutrition
Per serving- Calories270 kcal
- Protein5.6 g
- Fat13.8 g
- Carbs32 g
- Sodium0.1 g
This banana chiffon cake is packed with banana flavor and incredibly fluffy — it just melts in your mouth! Seriously, it's the best treat ever♪
Ingredients
4 servings- Eggs M–L3
- Sugar70g
- Banana, medium (about 1)approx. 100g
- Cake flour60g
- ★Vegetable oil50cc
- ★Water (or milk)30cc
Directions
70 min- 1
Separate 3 eggs (M–L) into yolks and whites. Place the banana (approx. 100g, about 1 medium) into the bowl with the egg yolks.
- 2
Mash the banana thoroughly with a fork, then mix with the egg yolks using a whisk. Add 1/3 of the 70g sugar and mix well. Preheat the oven to 180°C.
- 3
Slowly add the ★ seasonings and mix well (no need to whip — just combine).
- 4
Sift the cake flour (60g) all at once into the bowl and mix thoroughly with a whisk until the batter resembles a loose tempura batter.
- 5
Add the remaining sugar (70g) to the egg whites in 3 additions, beating on high speed to make a meringue. Whip until stiff peaks form.
- 6
Add 1/4 of the meringue to the egg yolk batter and mix in cleanly with a whisk.
- 7
Add half of the remaining meringue, folding it in from the top down to the bottom of the bowl (it's okay if it's not fully combined at this stage).
- 8
Add the rest of the meringue, breaking up any clumps from the top as you fold. Switch to a spatula and fold from the bottom about 15 times.
- 9
Pour the batter into the chiffon cake mold, hold the tube firmly and tap the mold on the counter to release air bubbles, then insert a chopstick and swirl it around 2–3 times.
- 10
Use the spatula to smooth the batter against the inner sides of the mold and level the surface.
- 11
Bake at 180°C for 8 minutes, then use a knife to score 5 cuts across the surface.
- 12
Reduce the heat to 160°C and bake for another 25 minutes (33 minutes total).
- 13
Once baked, invert the mold onto a mug or similar object and let it cool for about 1 hour.
- 14
Once cooled, slowly remove from the mold using a knife or bamboo skewer. Work in this order: outer edge → around the tube → bottom.
Nutrition
Per serving- Calories270 kcal
- Protein5.6 g
- Fat13.8 g
- Carbs32 g
- Sodium0.1 g
Tips
For an electric oven, start with a preheat of 190°C–200°C. Then bake at 180°C for 6 minutes, followed by 160°C for about 30 minutes. If the top starts browning too much, place a sheet of aluminum foil over it and extend the baking time by 5 minutes at a time to ensure the sides bake through. When removing the cake from the mold, press the knife firmly against the mold and slide it along the surface to release.