Dessertschewoutloud4.7
Banana Chiffon Cake
This Banana Chiffon Cake is light, fluffy, and has just the right amount of sweetness. It's full of banana flavor yet supremely tender. Be sure to use a tube pan with removable bottom, and don't oil that pan.
👥 12 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- whisk
- bowl
- spatula
- pan
- knife
📝 Preparation Steps
1
Preheat oven to 325F, with rack on lower middle position.
2
Whisk
3
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Make a well in the center. Add oil, unbeaten yolks, water, vanilla, and mashed bananas. Beat until smooth, about ⏱️ 2 minutes.
baking powder3 teaspoons
4
Beat
5
In a separate bowl, beat together the egg whites and cream of tartar on medium-high speed until stiff peaks form, about ⏱️ 4 min. Be sure it's at stiff peaks, not soft peaks.
egg whites8
6
Fold Together
7
Using a rubber spatula, gently fold together the banana mixture into the egg white mixture. Carefully fold repeatedly until batter is incorporated, but do not over-handle the batter.
8
Bake
9
Pour batter unto an ungreased tube pan with removable center/bottom. Bake ⏱️ 60 minutes or just until toothpick inserted in center comes out almost clean (a few small tender crumbs attached is perfect.)
10
Invert and Cool
11
Invert the pan over a plate; keep pan inverted until cake is completely cool. Once cooled, use a very thin knife and run it carefully around all edges of the cake to loosen cake. Turn upside down onto a plate, and carefully remove the bottom/center of pan from the cake.
Nutrition Facts
calories
291 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
1 g
sugar Content
23 g
sodium Content
338 mg
protein Content
6 g
trans Fat Content
0.1 g
cholesterol Content
81 mg
carbohydrate Content
42 g
saturated Fat Content
2 g
unsaturated Fat Content
9 g
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