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Easy Banana Chiffon Cake Recipe

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Banana Chiffon Cake Recipe Recipe Chiffon cake, Banana chiffon cake, Banana chiffon cake recipe
Banana Chiffon Cake Recipe Recipe Chiffon cake, Banana chiffon cake, Banana chiffon cake recipe from www.pinterest.com

Description

Banana chiffon cake is a light and airy dessert that is perfect for any occasion. This cake is made with simple ingredients, which make it easy to prepare. The cake is flavored with ripe bananas, which give it a sweet and fruity taste. It is then topped with a fluffy whipped cream frosting that complements the cake perfectly. This dessert is perfect for those who want to indulge in a sweet treat without feeling too guilty.

Prep Time

The prep time for this cake is approximately 20 minutes.

Cook Time

The cook time for this cake is approximately 40 minutes.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup mashed ripe bananas
  • 1/2 cup vegetable oil
  • 7 large egg yolks
  • 3/4 cup cold water
  • 1 teaspoon vanilla extract
  • 7 large egg whites
  • 1/2 teaspoon cream of tartar

Equipment

  • 9-inch tube pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula

Method

  1. Preheat the oven to 325°F.
  2. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
  3. Add the mashed bananas, vegetable oil, egg yolks, water, and vanilla extract to the dry ingredients. Mix until well combined.
  4. In a separate mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.
  5. Gently fold the egg whites into the banana mixture using a rubber spatula until well combined.
  6. Pour the batter into an ungreased 9-inch tube pan.
  7. Bake the cake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove the cake from the oven and immediately invert the pan onto a wire rack to cool completely.
  9. Once cooled, run a knife around the edges of the pan to loosen the cake and remove it from the pan.
  10. Top the cake with whipped cream frosting and serve.

Notes

  • Make sure to use very ripe bananas for this recipe.
  • Do not grease the tube pan, as the cake needs to stick to the sides to rise properly.
  • Make sure to invert the pan immediately after removing it from the oven to prevent the cake from collapsing.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 290
  • Total fat: 11g
  • Saturated fat: 2g
  • Cholesterol: 105mg
  • Sodium: 300mg
  • Total carbohydrates: 43g
  • Dietary fiber: 1g
  • Sugars: 26g
  • Protein: 5g

Recipes FAQ

Can I use a different type of pan for this recipe?

It is not recommended to use a different type of pan for this recipe, as the tube pan is necessary for the cake to rise properly.

Can I use frozen bananas for this recipe?

It is not recommended to use frozen bananas for this recipe, as they will not have the same consistency as fresh bananas.

Can I use a hand mixer instead of an electric mixer?

Yes, you can use a hand mixer instead of an electric mixer for this recipe, but it may take longer to achieve stiff peaks with the egg whites.

Recipe Tips

  • Make sure to separate the egg yolks and whites carefully, as any yolk in the whites will prevent them from achieving stiff peaks.
  • When folding the egg whites into the banana mixture, be gentle to avoid deflating the egg whites.
  • Make sure to let the cake cool completely before removing it from the pan to avoid it collapsing.

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