Banana Chiffon Cake | 香蕉戚风蛋糕

June 6, 2020

TAKEAWAYS

I had a few bananas left and have been using them for dessert throughout the week. Made banana chiffon cake this time~ It’s my first time making chiffon cake and used a wet ingredient banana on top of normal chiffon cake ingredients. Cake was very soft and fluff, but inside was more wet than I expected and not as spongy. I summarized a few points that might lead to such results here:

wet ingredients to dry ingredients ratio might need to readjust, so banana will not add too much extra moisture
quickly mix egg white in cake mix, not losing air bubbles
bake cake for long enough that the surface is yellow/brown enough. I worried about overbaking/burning the cake, so I took out around the suggested 50-60mins, but I have almost twice the weight of all ingredients, so should have taken longer time. Wait next time!

RECIPE

Ingredients:

50g banana
1/2 lemon juice for flour mixture, another 1/2 for egg white
35ml oil
1 whole egg
3 eggs with egg yolk and egg white separated
50g cake flour
1/8 tsp salt
50g sugar

Step 1: Mix banana (50g), 1/2 lemon juice, 35ml oil

smash banana; I had 123g banana, so I adjusted oil and egg accordingly, noted as below
+ 1/2 lime juice
** adjustment ** + 70ml oil (I did NOT know chiffon cake uses so much oil….)
blend in and mix well

Step 2: Add a whole egg, mix well; then add in 3 egg yolks one by one

**adjustment** I added 5 egg yolks

Step 3: Mix in 50g cake flour, 1/8 cake flour

** adjustment** used 100g cake flour, 1/4 tsp salt

Step 4: Add 1/2 lemon juice to egg white, whisk till firm (tips not falling)

add sugar in 3 separate times

Step 5: Mix 1/3 egg white into cake mix, put them back into the leftover 2/3 egg white, mix well

be quick and mix well by flipping, otherwise will lose air bubbles, which might be my case?

Step 6: Bake at 140C/280F for 50-60mins

pour cake mix into cake mold, drop to get air bubbles out
place cake mold into a pan filled with hot water (do not need too much water)
**Bake till surface turns yellow/brown** If takes out before browned, might not be cooked through; inside is still wet! DO NOT worry about overburnt next time!