Wednesday, November 16, 2011

Aspiring Bakers #13: Banana Chiffon Cupcakes 香蕉戚风蛋糕

I have baked this Banana Chiffon Cake a couple of times. It has become one of my favourite recipes for chiffon cakes. The generous amount of mashed and diced bananas makes it taste natually sweet and full of real banana flavour. After you have made this, you will never want to buy a banana cake from bakery anymore.

My cupcakes version

My chiffon tin version

Which one do you prefer?
I like the cupcake ones. Prettier and I don't have to wash the chiffon tin after that. Lazy!

Banana Chiffon Cake 香蕉戚风蛋糕

Ingredients (makes one 17cm chiffon tin)

40g egg yolks (about 2)
20g water
40g vegetable oil
55g banana, mashed
55g cake flour
85g banana, diced

110g egg whites (about 3)
55g sugar
5g corn flour


1. Whisk egg yolks, water, vegetable oil and mashed bananas until well-mixed.
2. Add in sifted cake flour and whisk until well-mixed.
3. Add in diced bananas, mix well gently. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and add in sifted corn flour last and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35-40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

Recipe from: 戚风蛋糕秘法传授

I am submitting this Banana Chiffon Cupcakes to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011), hosted by Min's Blog.


  1. Like these chiffon cupcakes, the cake is so soft and fluffy!

  2. I like the chiffon cupcakes too! Look very soft, good for anytime of the day!

  3. Chiffon always my favorite. I still prefer to eat the big slice cake as always not enough for me.

  4. I like the cupcake one. Will give it a try. :0)

  5. I like the cupcakes too. No need to slice too! So, easy to eat & give away!

  6. those are things of beauty, If you lived close I would drive right on over.

  7. 我有一阵子没买香蕉了,因为家里小孩咳嗽,吃香蕉惹痰 :(

  8. looks totally soft!! me too like the one in cupcake form.

  9. Ah Tze: Really soft indeed!

    Ann: Me too! Will make more.

    hankerie: Quite true! 1 is never enough for me.

    Jes's Deli Corner: Thanks! Try it soon!

    Faeez: You give another good point. No need to cut! Plus no need to overturn and wait for it to cool down. :)

    Jennifurla: Wish I can give you some!

    爱丝特: 对哦!没关系!做其他口味也一样好吃!

    lena: Yeah! This month's theme will be fun!

  10. look really soft and fluffy, well done!

  11. the cupcake version looks FANTASTIC! love how it turned out!

  12. This looks really soft, moist and yummy!

  13. Oh I love chiffon cakes, coz it's soft and fluffy and light. May I know how many cupcakes you manage to fill for this particular paper holder? How much to fill for each holder (2/3 or 3/4)? How long to bake? Thanks so much!!

  14. daydreamer: Eh, can't remember exactly. I think about 8-9 cupcakes of the size I'm using. I fill up to about 3/4 for chiffon cupcakes cos they tend to collapse a bit after cooling down. You can overturn the cupcakes when cooling down so that they will not shrink too much. I bake at the same temperature 170 deg C, for around 12-15 minutes. Hope it helps! Btw, I love reading your blog for a long time. :)

  15. SSB, i have a question, if chiffon is in cupcake form, do i still need to invent it for cooling?

    1. I did invert it for cooling. Sometimes when I don't, it will tend to sink a bit.

  16. Do u think i can substitute banana wz Durian or blurberries? I hv these at home now but no bananas.