The texture of this banana chiffon cake is a bit like the kind of Japanese cake different from this one. I really enjoyed the banana flavor of the cake which was perfectly complimented by the cinnamon and nutmeg.

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Ive eaten pandan chiffon and orange chiffon but never heard of banana chiffon.

Banana chiffon cake. You are so clever using heavy stuffs bananas to make the cake into a light fluffy one coz I always feel bananas will sink the cake down. The cake is really light as wind literally. Banana Chiffon Cake original recipe by Flo Braker 2 cups unsifted cake flour 1 13 cups white sugar 1 tbsp baking powder 1 tsp salt 12 tsp cinnamon 14 tsp ground nutmeg a bit less if using freshly ground 5 large egg yolks.
Even though I eat half of this cake my stomach still can have room for a big meal afterwards. Give me the whole cake no problem for me one. Because the size of banana vary I suggest mashing the banana and measuring 12 cup equivalent if you want to be sure which is what you want to be.
How to Make Vegan Banana Chiffon Cake. Trust me it works with just 2 small bananas. Again less is better unless what you want is a banana bread not a banana chiffon cake.
175g mashed banana best is using over ripe banana 7 egg white L size about 60g - 65 each egg 70g soft light brown sugar or caster sugar please add more sugar if you prefer sweeter 12 tsp cream of tartar. Your cake looks really relaly soft and light yummeehhh. The cake is glazed with melted dark chocolate and topped with banana slices a match made in heaven.
Mashed banana gives this chiffon cake its name and distinct flavour. The Chinese translation of chiffon is 戚風 that says it all. For Chiffon Cake Less Flour is Better.

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