This banana chiffon cake is 120% banana flavor! It's so fluffy and light - it just melts in your mouth. Pure happiness in every bite! ♪
Ingredients
6 servings- Eggs (M to L size)3
- Banana (medium)100g
- Cake flour60g
- ★Sugar70g
- ★Vegetable oil50cc
- ★Water30cc
Directions
50 min- 1
Prepare 3 M to L size eggs and separate the yolks from the whites. Add 100g banana (1 medium banana) to the bowl with egg yolks.
- 2
Gently mash the banana with a fork, whisk together with the egg yolk, and add 1/3 of the 70g sugar. Mix well.
- 3
Preheat the oven to 180°C.
- 4
Slowly add 30cc water and 50cc vegetable oil while mixing well.
- 5
Sift and add 60g cake flour all at once. Whisk until the mixture reaches a consistency similar to thin tempura batter.
- 6
Add the remaining 70g sugar to the egg whites in 3 portions. Beat at high speed until stiff peaks form. Handle gently and beat until peaks stand straight up.
- 7
Mix 1/4 of the meringue into the egg yolk mixture using a whisk until well combined.
- 8
Add 1/2 of the remaining meringue and fold together, aiming to blend the upper portion of the batter first, then fold in the bottom portion.
- 9
Add the remaining meringue. Mix from the top, breaking up any lumps of egg white, then switch to a spatula and fold from the bottom.
- 10
Pour the batter into the pan. Hold the center tube firmly and tap gently to remove air bubbles. Insert a chopstick and make 2-3 circular motions.
- 11
Use a spatula to scrape batter up the inside of the pan and smooth the surface.
- 12
Bake at 180°C for 8 minutes, then use a knife to make 5 shallow cuts across the surface.
- 13
Bake at 160°C for 25 minutes (total 33 minutes).
- 14
Once baked, invert the pan onto a mug to cool.
- 15
After about 1 hour of cooling, carefully remove from the pan using a knife or bamboo skewer. Release the outer edge, then the center tube, and finally the bottom in that order.
Tips
For electric ovens, preheat to 190-200°C and bake at 180°C for 6 minutes, then at 160°C for 30 minutes as a guide. Once the cake browns, place aluminum foil on top and extend baking time by 5 minutes at a time to cook the sides evenly. When removing from the pan, press the knife against the pan edge and carefully slide it around to release the cake.
Nutrition
Per serving- Calories280 kcal
- Protein5 g
- Fat12 g
- Carbs38 g
- Sodium0.1 g
This banana chiffon cake is 120% banana flavor! It's so fluffy and light - it just melts in your mouth. Pure happiness in every bite! ♪
Ingredients
6 servings- Eggs (M to L size)3
- Banana (medium)100g
- Cake flour60g
- ★Sugar70g
- ★Vegetable oil50cc
- ★Water30cc
Directions
50 min- 1
Prepare 3 M to L size eggs and separate the yolks from the whites. Add 100g banana (1 medium banana) to the bowl with egg yolks.
- 2
Gently mash the banana with a fork, whisk together with the egg yolk, and add 1/3 of the 70g sugar. Mix well.
- 3
Preheat the oven to 180°C.
- 4
Slowly add 30cc water and 50cc vegetable oil while mixing well.
- 5
Sift and add 60g cake flour all at once. Whisk until the mixture reaches a consistency similar to thin tempura batter.
- 6
Add the remaining 70g sugar to the egg whites in 3 portions. Beat at high speed until stiff peaks form. Handle gently and beat until peaks stand straight up.
- 7
Mix 1/4 of the meringue into the egg yolk mixture using a whisk until well combined.
- 8
Add 1/2 of the remaining meringue and fold together, aiming to blend the upper portion of the batter first, then fold in the bottom portion.
- 9
Add the remaining meringue. Mix from the top, breaking up any lumps of egg white, then switch to a spatula and fold from the bottom.
- 10
Pour the batter into the pan. Hold the center tube firmly and tap gently to remove air bubbles. Insert a chopstick and make 2-3 circular motions.
- 11
Use a spatula to scrape batter up the inside of the pan and smooth the surface.
- 12
Bake at 180°C for 8 minutes, then use a knife to make 5 shallow cuts across the surface.
- 13
Bake at 160°C for 25 minutes (total 33 minutes).
- 14
Once baked, invert the pan onto a mug to cool.
- 15
After about 1 hour of cooling, carefully remove from the pan using a knife or bamboo skewer. Release the outer edge, then the center tube, and finally the bottom in that order.
Nutrition
Per serving- Calories280 kcal
- Protein5 g
- Fat12 g
- Carbs38 g
- Sodium0.1 g
Tips
For electric ovens, preheat to 190-200°C and bake at 180°C for 6 minutes, then at 160°C for 30 minutes as a guide. Once the cake browns, place aluminum foil on top and extend baking time by 5 minutes at a time to cook the sides evenly. When removing from the pan, press the knife against the pan edge and carefully slide it around to release the cake.