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Banana Chiffon Cake

I love baking chiffon cake. I think to give friends and family a home baked chiffon cake as gift is priceless!! So whenever I bake chiffon cake,I will tried any new flavor that suitable for this type of fluffy and spongy cake. Beside new flavor, I tried to modified the recipe abit. This time I reduce the flour and egg yolk.The result is really beyond my expectation!! If you like spongy,fluffy and soft chiffon cake,you might like this recipe!! Actually it's not really hard to bake chiffon cake once you capture the technique and method! Good Luck!
Ingredients :(A)
1 1/2 cups of all purpose flour
1 tbsp banana essence*optional*
1 large over ripe banana or 2 small over riped banana,mashed till fine
1 tsp of baking powder
1/4 tsp of salt
1/2 cup of sugar

5 extra-large egg yolks
3/4 cup orange juice
1/2 cup of vegetable oil
1/2 cup of sugar
6 extra-large egg white
1 tsp of cream of tartar

Pre-heat oven to 325 degree F
1) Sieve all the (A) ingredient in a mixing bowl until well combined.
2) Mix ingredient (B) until well blended and then add in ingredient (A) until smooth.
3) Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4) Pour batter into 1 x 3 inch mini tube pan and a un-greased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
6) Cut the cake for 12 pieces or your desire size and serve.
This recipe I baked 1 x 3.5 inch Mini Angel size pan and I x 10 inch Angel Tube Pan size.
Must use over riped banana for this chiffon cake and make sure to mash banana until mushy and fine before mix with other ingredients.



Cookie said...
June 10, 2009 at 7:49 PM

That cake looks so light and soft! I definitely like them that way instead of dense and full of "stuff!"

ICook4Fun said...
June 10, 2009 at 9:25 PM

The only flavors I ever bake in chiffon cake is pandan, citrus and chocolate. The problem is my family only like those flavors and if i bake something else they might not eat it. I should be more adventurous like you to try out something else :)

Denise said...
June 11, 2009 at 6:52 AM

This cake looks so light and airy.

Taste of My Life said...
June 11, 2009 at 9:26 AM

Hi Beach Lover Kitchen,
All your sites are great!

Angie's Recipes said...
June 11, 2009 at 9:40 AM

I just had some carrot chiffon its light and airy texture.

Little Corner of Mine said...
June 11, 2009 at 1:40 PM

Lovely chiffon cake, love the banana flavor too! I love chiffon cake too but lazy to make because of the extra step involved. :P

mycookinghut said...
June 11, 2009 at 2:53 PM

Yeah.. I am glad that I have tasted your chiffon cake! Really kind of you!! I need to bake the pandan one this weekend with the pandan essence that you gave me!! Should I use this recipe of the one that you sent to me??

Beachlover's Kitchen said...
June 11, 2009 at 9:08 PM

Thanks for dropping by and the compliment:) Hope you see you again:)

Gert,u should try over riped banana ,it's really good!! at first I was skeptical to use banana,afraid the chiffon cake tak jadi,coz too heavy but to my suprised it's not!! Maybe this time it's bcoz I reduce flour and egg yolk!!

Thanks for dropping by:) yes,it's really soft and light!!

Tasteof life:
Thank you,I like your site make all my favourite food that I homesick!! hahaa.

talk about carrot.maybe I should using carrot in my next chiffon cake!! thanks for the idea!!

thank you..I know you can make beautiful chiffon cake....actually it's not much work or extra's just took me 15 mins to beat meringue and flour mixture into batter..

why don't you use this recipe instead,more light and soft coz I reduce the flour and egg yolk..Looking forward your chiffon cake soon!!good luck!

MamaFaMi said...
June 12, 2009 at 11:11 AM

Just curious, if I omit the mashed ripe bananas, will it effect the taste. I prefer the essence rather than the banana itself. Teruk kan? Orang prefer the original stuff, I like the substitute pulak! Hahaha...

Beachlover's Kitchen said...
June 12, 2009 at 2:29 PM

I think if you omit the mashed banana ,it's won't effect your cake just different texture,sama saja la..Tak apa la,asalkah happy apa-apa flavor punya boleh!! wish I ada durian,nak buat durian flavor!! haha!!

Jen said...
June 14, 2009 at 3:21 PM

Your cake looks light and delicious..Thanks for sharing the recipe =)

The Cooking Ninja said...
June 15, 2009 at 12:49 PM

That looks yummy. I like the banana idea :)

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.