Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, banana chiffon cake. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Banana Chiffon Cake is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Banana Chiffon Cake is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have banana chiffon cake using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Banana Chiffon Cake:

1. Get Egg yolk mixture
2. Take 45 g yolks (from 3x 55g eggs)
3. Prepare 15 g - 25 g caster sugar
4. Get 35 ml canola/rapeseed oil
5. Prepare 50 ml full cream milk
6. Take 70 g banana (without skin)
7. Get 80 g cake flour
8. Get 10 g cornflour
9. Make ready 1 pinch salt
10. Make ready 1/4 tsp baking soda (optional)
11. Make ready 1/4 tsp baking powder (optional)
12. Make ready Meringue
13. Prepare 150 g egg whites (from ~4 eggs)
14. Get 50 g caster sugar
15. Take 1/2 tsp lemon juice/vinegar
16. Make ready 1/2 tsp corn flour

Instructions to make Banana Chiffon Cake:

1. Preheat oven 160 C.
2. Beat egg yolk, sugar, oil, milk and vanilla extract till light yellow. Fold in flours & salt.
3. Beat egg whites till foamy. Add 1/2 of sugar. Beat in low speed till meringue has fine foam. Add in cornflour and lemon juice when soft peaks is formed. Add in the rest of sugar & continue beating at the slowest speed till stiff peaks is formed (Pic below)
4. Fold in 1/3 of meringue into cake batter. A little volume lost is fine at this juncture.
5. Pour cake batter into the bowl with meringue. Fold gently and swiftly. Use as few strokes as possible. This folding stage would determine the success of your cake.
6. Pour cake batter into a 17 cm (7”) ungreased tube pan. All pans for chiffon cakes must not be greased as the princess cake batter needs to climb up the sides of the pan. Drop the pan twice from a height of 10cm to remove air pockets. Use a skewer to burst any more big air bubbles on the surface.
7. Bake at 160C for 50 min.
8. Overturn the pan and rest till cool.
9. Unmould the pan by pressing cake gently & remove or use a plastic spatula to slide from the sides. Enjoy Princess banana chiffon cake with your loved ones. All chiffon are princess with different names!

So that is going to wrap it up with this special food banana chiffon cake recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!