Banana Chiffon Cake

For a moist, light, airy sponge-like cake with tender bite and rich flavor, this is your go to recipe! This banana chiffon cake is perfect for snacking, for celebrations and as a lovely accompaniment for your beverages.

Since mashed bananas dry out slowly, the cake must be baked longer, at a rather low temperature. I baked this one for about 90 minutes at 160°C.  If the temperature is higher, the inside of the cake would still be wet when the top is brown.

Banana Chiffon Cake

Ingredients:

• 300g All-purpose flour (2 cups)
• 2 medium ripe bananas (250g)
• 250g sugar for cake batter
• 130g sugar for the meringue
• 6 Egg yolks
• 8 Egg whites
• 3 tsp baking powder
• 130 ml vegetable oil (½ cup)
• 200 ml cold water (¾ cup)
• ½ tsp cream of tartar
• 1 tsp vanilla extract
• 1 tsp Salt

Banana Chiffon Cake

Directions:

1. Preheat oven to 160 °C/320°F.
2. Prepare an ungreased tube pan and line the bottom of the pan with parchment paper, then set aside.
3. In a small bowl, mash the ripe bananas, then set aside.
4. In a medium bowl, sift together the flour, sugar, salt and baking powder. Make a well in the center and add the water, oil, vanilla and egg yolks. Beat with a wooden spoon until smooth.
5. Then add in the mashed bananas and give it a quick stir, then set aside.
6. In a large mixing bowl, beat the egg whites and cream of tartar until foamy. Gradually, add in the sugar and continue beating until stiff peaks form.
7. Fold in the egg mixture into the meringue just until blended. Be keen not to over mix.
8. Transfer the mixture into the tube pan and bake for about 80 – 90 minutes until the top springs back when touched lightly or when a toothpick inserted in the center comes out clean.
9. Remove from the oven and immediately turn the pan upside down or else the chiffon cake will sink in.
10. Allow it to cool completely for about 1-2 hours before slicing the cake.
11. Serve and enjoy.