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.