Description
This light and fluffy banana chiffon cake is a delightful dessert, and it is equally delicious when paired with fruits as it is enjoyed on its own.
Ingredients
Units
Scale
- 80 grams (2.8 oz) cake flour
- 3 egg yolks
- 14 grams (0.5oz) sugar
- 35 grams (1.2oz) vegetable/canola oil
- 45 grams (1.5oz) milk
- pinch of salt
- 1/4 tsp (0.6 g) cinnamon
- 2 ripe bananas, about 210 grams (7.5oz)
- 4 egg whites
- 40 grams (1.5oz) castor sugar
- 1/2 tsp (1.5 g) cream of tartar
Instructions
- Preheat the oven to 330 degrees F or 165 degrees C.
- Process the bananas in a blender or food processor and make it into a paste.
- Mix the egg yolks with the sugar, oil and milk and stir until smooth. Add in the salt, cinnamon, and cake flour.
- Use an electric mixer and beat the egg whites, adding in the cream of tartar and the sugar. Beat until stiff peaks.
- Fold the egg whites into the yolk batter, using a spatula and scraping around the side of the bowl and pushing the batter to the middle. Do this until it’s fully incorporated but try not to over mix.
- Pour the batter into your cake pan and bake for 50 – 55 minutes until a tester comes out clean.
- When you remove it from the oven, turn the cake mold upside down immediately and let it cool completely before you attempt to take it out.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 5