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.
- 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
- Preheat oven to 160 °C/320°F.
- Prepare an ungreased tube pan and line the bottom of the pan with parchment paper, then set aside.
- In a small bowl, mash the ripe bananas, then set aside.
- 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.
- Then add in the mashed bananas and give it a quick stir, then set aside.
- 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.
- Fold in the egg mixture into the meringue just until blended. Be keen not to over mix.
- 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.
- Remove from the oven and immediately turn the pan upside down or else the chiffon cake will sink in.
- Allow it to cool completely for about 1-2 hours before slicing the cake.
- Serve and enjoy.