banana Qi Feng recipe

How to Make a Perfect Banana Chiffon Cake

Banana chiffon cake, a moist and fluffy delight, blends the sweetness of bananas with the airy texture of chiffon. Here’s a simple guide to bake this treat.

Ingredients: 85g cake flour, 40g cornstarch, 5g baking powder, 120g egg yolks, 70g sugar, 60mashed ripe bananas, 40milk, 40oil, 120g egg whites, 1/2t cream of tartar.

Steps:

1. Prepare batter: Whisk yolks with 30g sugar until pale. Add mashed bananas, milk, and oil; mix well. Sift in flour, cornstarch, and baking powder; fold gently.

2. Whip meringue: Beat egg whites with cream of tartar until foamy, then add remaining sugar gradually. Whip to stiff peaks.

3. Combine: Fold 1/3 meringue into yolk batter to lighten, then mix in remaining meringue gently in two batches, avoiding deflation.

4. Bake: Pour batter into a 17cm tube pan. Bake at 170°C for 35-40 minutes. Invert immediately and cool completely before removing.

Tips: Use ripe bananas for natural sweetness. Avoid overmixing to maintain fluffiness. The cake’s light, banana-rich flavor makes it perfect for tea or dessert. Enjoy your homemade banana chiffon!