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Wednesday, February 22, 2006

Banana Chiffon Cake

Bananas that have become overriped, with brown specks all over, are desirable for making a good cake/muffin or bread. It is at this stage that the f ragrance is released and gives it best to a banana cake. It's all in a name, a cake is created if this batter is baked in a cake pan, a muffin if baked in a muffin pan, a bread it is when baked in a loaf pan and then when fried it is 'Kuih Kodok'

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Ingredients:

2 eggs, separated
1 1/3 cups granulated sugar
2 cups sifted flour
1 tsp. baking powder
1 tsp. salt1 tsp. baking soda
1/3 cup OIL
1 cup mashed bananas
2/3 cup buttermilk (sour milk) or add 1 tsp. lemon juice or vinegar to regular milk
1 tsp. vanilla


Method:

1. Beat egg whites until frothy, adding 1 cup sugar. Set aside.

2. Mix the sugar, baking powder, flour, salt and soda in a separate bowl.

3. Then add the oil, mashed bananas and 1/2 of the buttermilk and vanilla. Beat for about 2 minutes. Add the rest of the buttermilk and egg yolks. Beat again for about 2 minutes.

4. Fold in the beaten egg whites. Pour into 2 greased 9 inch cake pans and bake 30 minutes in a 350 degree oven.

Serves
at

21 comments:

  1. AnonymousJuly 06, 2006 5:42 AM

    Hi Lily,I made your banan chiffon cake yesterday.But Yours looks so beautiful,while mine collpased as soon as I took it out of the oven.I halved the recipe, and put some batter in a 1/2 lb loaf pan and the rest in individual patty tins.Every one of them collapsed,and the loaf cake was too bad-very rubbery and sticky after it cooled down completely.Could you point out what the trouble could be?I greased and floured my pans,and used non-stick pans as that is all I have.Please help.Thanks.By the way,I loved the way your black forest cake looks.I am planning to make it very soon and then will post how it turned out.

    Thanks.
    Vins

    ReplyDelete
  2. UnknownJuly 06, 2006 7:15 AM

    vins

    i think the cake is not totally cooked when you removed from the oven. your oven temp might not be accurate/ test your cakes with a`skewer and if skewer does not come out clean, bake a little longer.

    ReplyDelete
  3. AnonymousJuly 06, 2006 12:57 PM

    Lily,I did check my oven temperature,but I my cakes browned too soon, and the moment I tested one cake with a toothpick to see whether it was cooked or not,it sunk.So I did not check the other cakes.Also,i left the loaf pan cake inside the oven for 30 mins, and tested after that.The cake seemed to have cooked fine,don't know why the cake failed.I must try it once more and then see how it turns out.I shall post again to you after I make it.Many thanks for responding.

    Regards

    Vins

    ReplyDelete
  4. UnknownJuly 06, 2006 5:44 PM

    vins

    please do try again and this time lower your oven temp by 25%

    ReplyDelete
  5. AnonymousJuly 07, 2006 4:32 AM

    Thanks for the tip,Lily.I will definitely do that.And will post when I make it again.

    Regards

    Vins

    ReplyDelete
  6. AnonymousMay 16, 2007 6:30 AM

    Lily,

    What kind of flour should I use for this cake?

    Thanks

    May

    ReplyDelete
  7. AnonymousMay 31, 2007 5:16 PM

    Aunty Lily,

    I am still waiting for your answer .....

    Thanks.

    Regards,
    May

    ReplyDelete
  8. autumnmistJuly 06, 2007 4:52 PM

    Just FYI, I opened the oven after 30 minutes like one of the other commenters and was sad to see that my loaf was sunken and still all jiggly in the center (and was testing as still uncooked). But I decided to keep it in the oven and after 1 hr +5 min or so, it looks perfect and golden-brown!

    ReplyDelete
  9. UnknownJuly 06, 2007 5:32 PM

    may

    i must apologise for the late reply. i have now found your comment.

    the flour is all purpose flour.

    ReplyDelete
  10. UnknownJuly 06, 2007 5:36 PM

    autumnmist

    cooking time defers with different types of baking pans such as whether they are dark or light colored pans. even oven cooks differently.

    you would have to test the cake f0r doneness and do not depend on the time given with the recipes.

    ReplyDelete
  11. autumnmistJuly 06, 2007 7:29 PM

    Also for anyone else who wants to know, I did not use oil--I used applesauce instead and it works fine. Also reduced the amount of sugar by 1/3 cup.

    ReplyDelete
  12. AnonymousSeptember 15, 2008 12:57 PM

    Lily,

    Step #3 says to add in the olive oil. However the ingredients list says 'oil'. Is corn or canola oil ok?

    Thank you.

    HuiShen

    ReplyDelete
  13. UnknownSeptember 15, 2008 8:40 PM

    hui shen

    thanks for letting me know. it is a typo, i have deleted the word olive

    ReplyDelete
  14. AnonymousOctober 21, 2008 7:01 PM

    hi Lily,
    i want to try your banana chiffon, but why do you need to use buttermilk in this cake? thanks T

    ReplyDelete
  15. UnknownOctober 21, 2008 7:11 PM

    anonymous

    The acid in the tart liquid, buttermilk —or in plain sour milk, —reacts with the antacid of baking soda to form lots of gas bubbles inside your batter . . . which makes just about the best non-yeast leavening there is.

    ReplyDelete
  16. UnknownFebruary 18, 2009 4:25 AM

    Hi Lily,

    I tried baking this banana chiffon cake last night and the crust turn out to be too crunchy (a bit like biscuit/cookies) and it's just about right in the inside (still a bit wet I would say). The cake break into half from bottom (not from side)when I tried to free my cake from the pan and it happen twice (I did grease my cake). I wonder what had happened and am still scratching my head till now. I even had nightmare thinking what had went wrong.

    Please advise. Many thanks for all your good recipe.

    Noeline

    ReplyDelete
  17. UnknownFebruary 18, 2009 7:46 AM

    noeline

    For a cake to have a crunchy crust, would be that the oven it too hot, or you have overbaked. Excesive mixing too can be a factor.

    For the cake not dislodging well from the loaf pan, line the pan with parchment/greaseproof paper, this will help also for a softer crust.

    ReplyDelete
  18. UnknownFebruary 19, 2009 2:30 AM

    Lily,

    Thanks for your advice. You are the best.

    When you mentioned excesive mixing, does it mean that I overfold my flour onto the frothy egg or does it mean that I have over beaten my egg whites + sugar? I do admit that I have beaten my egg for a long time (more than half an hour) seeing that my granulated sugar is still not melt and it's still in crystalise form. Does it matter if my sugar is not totally melt?

    Thanks.

    ReplyDelete
  19. UnknownFebruary 19, 2009 7:09 AM

    noeline

    yes, to both questions.

    For cake making, use fine granulated sugar or caster sugar, regular granulated sugar is too coarse and if the sugar is not melted, the cake texture is affected.

    ReplyDelete
  20. SharonMarch 25, 2014 10:09 AM

    Hi Lily,

    Came across your Banana Cake today and would love to try it.

    In your first step, after adding in sugar when I get the egg whites to frothy stage, do I continue to beat it till soft peak or sitff peak? I don't think I'm gong to just leave it aside after adding in the sugar, right?

    ReplyDelete
  21. UnknownMarch 26, 2014 1:30 PM

    sharon,

    the egg whites take a longer time to whisk and after adding in the sugar, it will not collapse. Mixing in the other ingredients does not take a moment. The function of whisking the egg whites separately is to give the cake a softer texture cos the . bananas are very heavy. Although the name of the cake is chiffon, do not expect this recipe to be like the usual chiffon cake.

    ReplyDelete