In this version, I used whole milk and added a bit of vanilla extract to make the chiffon cake tastes richer, which compromise well with the banana flavor. And I should credit to my new chiffon cake pan too! Woohoo!
*This time I didn't have enough cake flour in hand, so I made my own: for every cup of all purpose flour, minus two tablespoons of it and add two tablespoons of cornstarch.
3 egg yolks
3 tbsp oil
4 tbsp whole milk
1 ripen banana, mashed
1/2 tsp vanilla extract
*75g cake flour
1 tsp baking powder
3 egg whites
1/4 tsp cream of tartar
How to make banana chiffon cake:
- Preheat oven to 170C.
- In a large bowl, whisk egg yolks and 1/3 of sugar. Add oil, milk, mashed banana and vanilla extract, mix well.
- Sift cake flour and baking powder and add to egg yolk mixture. Whisk until incorporated without lumps.
- Using a stand mixer or electric hand mixer, beat egg whites till opaque and foamy. Add remaining sugar and cream of tartar. Beat until stiff peak forms.
- In 3 batches, fold egg whites into egg yolk mixture. Make sure mixture is mixed well in 3 increments.
- Pour mixture into ungreased chiffon cake pan. Tab the pan on the countertop to release air bubbles.
- Bake for 30 minutes or until toothpick inserted into centre comes out clean.
- Cool the cake upside down on a tall heavy bottle. Leave to cool completely before removing the cake pan.
- Using an offset spatula or sharp knife, run it around the cake. Invert and flip onto serving plate.
With all my love <3
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Lindsey at Sneaks & Sweets.
This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.