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Banana Chiffon Cake

Welcome back! 
Today, we have another recipe for when you want to use some of your extra bananas! Unlike the Banana Bread from last time, this one is basically a chiffon cake that is modified to accommodate for the bananas. It keeps the really light and fluffy texture of the cake while also having the banana flavor, and it also goes nicely with other fresh fruit like shown below. 

Banana Chiffon Cake


Makes one 9-10" pan

Ingredients:

For the egg yolk mixture:
  • 7 egg yolks
  • 2 tablespoons sugar
  • 2 medium bananas
  • 80 grams oil
  • 90 grams orange juice
  • 110 grams cake flour
  • 10 grams corn starch
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
For the egg white mixture:
  • 7 egg whites
  • 110 more grams of sugar
  • 1 teaspoon lime/lemon juice

Directions:

  1. Mix the egg yolks and 2 tablespoons of sugar. Then, add oil and mix thoroughly. Then, add orange juice and mix. Then, add vanilla extract.
  2. Sift the flour along with the baking soda and baking powder and add it in the egg yolk mixture. Gently fold the mixture but don't over-mix, you still have to add some more things!
  3. Mash the bananas and fold them in to the mixture too.
  4. For the egg whites, add the lemon/lime juice and whip until it starts to slightly bubble. At this point, add the sugar slowly.
  5. Continue to beat the egg whites until it has stiff peaks.
  6. At this point, your mixtures are good. Take about a quarter of the egg white mixture and put it into the egg yolk mixture, gently mixing.
  7. Now, take the bowl with the egg yolk mixture and slowly pour it into the egg white mixture, gently folding again as to not ruin the consistency.
  8. Put the whole mixture in a mold pan. Tap the pan a couple times to get rid of the big bubbles.
  9. Bake in the oven (should be pre-heated!) at 315° for 40-45 minutes. You should be able to put a toothpick in it cleanly.
  10. Set it upside-down in the pan so it doesn't sink for about half an hour. Then, you can cut it out!
Tips: Be really careful when separating the egg whites from the egg yolks. There can not be any water or oil/egg yolks with the egg whites, otherwise it won't rise correctly. For lemon/lime juice, you can also substitute with white vinegar or cream of tartar. You can use milk instead of orange juice but the flavor is better with OJ instead of milk.

Overall, this tastes pretty similar to the normal cake that we make, so I would say that this is a great recipe for whenever you want to enjoy a cake but you have to get rid of your bananas! It's also relatively light since it doesn't have a lot of cream.

-Chefpo
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