I make this cake quite often. Also this video of how to fold in egg whites might help too. invert the pan immediately. Amrita Rawat makes a case for chiffon cakes, and offers a banana variation that sells us on the concept. i do not have cream of tartar now....would it be ok if i ignore it? Virtual Demo Class: Moist Banana Chiffon Cake. (Note: please refer to this video “, Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. use the milk or water instead of coconut milk?? Thanks for the recipe. Do I really have to get a mould that has got a hole in the middle? Continue to beat until stiff peaks form. Hi christine, what kind of milk are you using? This Cocoa Banana Chiffon Cake is soft, spongy and not overly sweet. So, i guess it must be it. In a large bowl, place egg whites and cream of tartar; using an electric mixer, beat until stiff peaks form. Your cake would look a bit light yellowish, not bright green though. thanks! Stir in sugar, whisked egg and vanilla. It's a good way to get rid of the ripe bananas. You must properly separate the egg whites from the yolks. May 5, 2017 - Fluffy banana chiffon cake is one of our all-time favourite Asian cakes. Have you tried this?Thanks in advance! Explore. I know I've beaten the egg whites right. thanks-karen-, @Anonymous:Yes, it is. Add egg yolks, water, oil, and vanilla extract and beat until smooth. Thanks a lot!! Hi Christine,I tried the recipe today and my cake was only barely 3 inches tall after it cooled. Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Sooo yummy! I like to serve my banana chiffon cake with some homemade roselle jam as topping ^^ Banana Chiffon Cake . Ingredients: (A) 4 egg yolks. Remove from oven and let cool on a rack. Amrita Rawat is the author of the blog Chai and… Read Next. Hi Christine,Would like to know, baking soda = sodium bicarbonate is it? Facebook: http://www.facebook.com/belmerlion Banana Chiffon Cake Ingredients: There is a typing error in the video. Coconut Chiffon Cake Follow exactly the standard recipe except that you add 1 cup desiccated coconut and fold in last to the mixture before transferring to the prepared tube pan. so may be that is why it has not risen as well. Food and Drinks. It's a good way to get rid of the ripe bananas. Hi, Is it a must to use coconut milk in this chiffon cake? Beautifully baked cake. About beating the egg white and heating i did it as the direction. Here's the measurement I got for you:Ingredients245 gm plain flour4 ripe bananas60 gm unsalted butter, melted150 gm sugar, white or brown (if you like darker colour, use brown)1 egg, whisked1 tsp vanilla extract1 tsp baking soda1/8 tsp saltNote: the amount of sugar can be adjusted accordingly, as it depends on how much banana paste you add. How nice! @Anonymous:I see. pandan chiffon is always a winner to me! CHOCOLATE BANANA CHIFFON CAKE RECIPE by Sumopocky Equipment. Add 1/4 cup of the milk first, then combine well. Use a small food processor to process the bananas into paste. 4 Egg whites (approx 140g) 35g of Caster Sugar. For pandan leaves you could search for toey leaves which is the thai name for it. Hello Blogger Friends:Thanks for dropping by and leave your sweet comments 0. Allow to cool for 20 minutes. By Maomaomom. How much would you suggest putting in the cake to flavor it? Hey, also from now on if I need to make a cake to take to a party, I know what to do now,thanks Christine !! Jan 14, 2015 - Fluffy banana chiffon cake is one of our all-time favourite Asian cakes. Banana Chiffon Cake (original recipe by Flo Braker) 2 cups unsifted cake flour 1 1/3 cups white sugar 1 tbsp baking powder 1 tsp salt 1/2 tsp cinnamon 1/4 tsp ground nutmeg (a bit less if using freshly ground) 5 large egg yolks 3/4 cup (2 large) ripe bananas, mashed 1/2 cup vegetable oil @Tabitha:Probably the egg whites were not beaten or folded well. It's a good way to get rid of the ripe bananas. The chiffon cake comes out good everytime. 1 tbsp of Water [For Chocolate Banana Cream] 100ml of … DIRECTIONS. Beat the egg whites with an electric mixer until bubbles form. Hope this helps.....thanks again for inspiring all the cooks out there! If you don’t have a muslin bag, just use your clean hand to squeeze out the juice. All the ingredients except the cream of tartar are not sour. The problems you encountered are very common.As for beating egg whites, please refer to this video I posted previously on the side bar of this blog here. @Connie:Sure, you can skip the pandan juice and replace it with other kind of juice. I finally made this cake! (Note: please refer to this video ". If the batter is too thick, add more and adjust the amount as you go. You could use a few drops of pandan essence if you can't find any pandan leaves. Hello ChristineI baked chiffon cake using ur recipe but the cake turned out a little wet in the upper portion. Garlic Butter Tiger Prawns (Tutorial Video), Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour), Converting Grams to Cups (Problem & Solution), Christine's Recipes: Easy Chinese Recipes | Delicious Recipes, 3/4 cup sugar, white or brown (if you like darker colour, use brown), 1/4 cup milk (or 1/2 cup, depending on the thickness of the batter). The cake turned out quite well without any part shrinking. Chiffon cake goes well with many fruit flavours, such as apple, pear and blueberry. Hi Christine: I have tried to make chiffon cake from your recipe a few times. In a small bowl, mash the ripe bananas, then set aside. Remove cake from pan. Is it due to me opening the oven halfway while it bakes? . Any suggestions how i can decorate it if i want to make it into a birthday cake? Bananas are also not that cheap in Malaysia nowadays. This char siu pastry (char siu sou) is a traditional dim sum, made with flaky pastry and juicy bbq pork. :) The coconut milk and pandan flavour are perfect combination. @Anonymous:You could use self-raising flour. Thanks for your recipe, i bake more than five cakes in three weeks. Except that I used Top flour and double action baking powder, the rest of the step I followed ur method correctly. If you add 1 Tbs of corn starch with 1 c of flour, it does the trick. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes Thanks. Thanks for making it! Asian Recipes . I can't get unsalted one in my country. The last time I do it n it comes out hard on the 1st inch on the top n the next 2 inches of d cake is soft n fluffy. Thanks for sharing Christine..just wondering can I use self-raising flour instead of cake flour? So soft and fluffy! Sift flour and baking powder in a bowl. MeasurementsUsed on Christine’s Recipes. Hi christine,my wife brought it to work and all her colleagues love it and even say wanted to buy from me!i want ask u,when we add in the flour that part,can we use machine or must we fold in the flour? (cuz my dad is a big fan of just vanilla chiffon and I can't find a good recipe anywhere)2. if I want to make a cocoa flavor chiffon, just substitute a tbs cake flour for a tbs of cocoa powder?Thank you so much! Thanks so much for the recipe! I love it, but I like to add some raisins too! Sift in cake flour and baking powder in three batches into the egg yolk mixture. Your picture of the cake looks delicious... tried your recipe todayI have 2 doubts , at 175degress for 1 hour the cake started to burn at the base in 30 minutes, any suggestions ?Also should i use baking powder or soda ( i used soda and it started bubbling while whisking in the flour). @Caroline - I make this using plain flour - it works just as well! A banana chiffon cake thick sliced and light. By the way, take your time and share us your iPad photos : ). This char siu pastry (char siu sou) is a traditional dim sum, made with flaky pastry and juicy bbq pork. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. mine cracks up on the top -_-''' please advice~~i've also tried the salmon fish head pot...love it!!:DThanks!! And substitute the same amount of dry ingredients if you like.Wish you have a successful baking. What might I have done wrong?Thanks!Tabitha. So do you have any idea or suggestion about this problem?? MeasurementsUsed on Christine’s Recipes. Thanks for the recipe. Thanks,Connie. You need about 2 tablespoons of it to make this cake. Add in salt and keep aside. Hi Christie, I bought your book - airmail from HK, I live in UK. It's my kids fav. Virtual Demo Class: Moist Banana Chiffon Cake. I've read I can use a metal flower nail in the center for even baking in this type of pan but I'm concerned a chiffon cake won't rise. Chiffon Cake… Loved the result though! Nov 29, 2017 - Fluffy banana chiffon cake is one of our all-time favourite Asian cakes. Food And Drink. I have just made one using your recipe. Lovely! Grease two (2) 8-inch round pans well and dust with flour. Although it may be intimidating, with the right tools and methods it’s actually very easy to make the best ever Banana Chiffon Cake. Directions: Preheat oven to 160 °C/320°F. Hi Christine, thanks for your recipe, it is really easy adn simple. Combine well. You might like to take a look at this article:http://en.wikipedia.org/wiki/Sodium_bicarbonate. I really like this one! Nice recipe. I think I have beaten and folded the egg white correctly, otherwise the cake could not rise, right? Hi Christine, just curious the "cups" measurements you have is US or metric measurements? Makes one 8-inch (20 cm) short or 6.7-inch (17cm) tall round tube cake As the cake is very feathery light and fragile, it is highly recommended to use cake pan with removable base. Beat until very stiff and glossy. Probably the heat from the bottom was too high, so the bottom of the cake expanded too quickly before the inside was done, so still wet. by Amrita Song. The cake would be turned out really soft. It's a good way to get rid of the ripe bananas. :D but here's a question..some bits of the cake was sourish...do you know why? @Christine@Christine's RecipesI just bought most of the ingredients. San!!! It's a good way to get rid of the ripe bananas. Chop pandan leaves into chunks, pop in a food processor and add about 1½ tablespoons of water. Your banana cake aka banana bread looks fab & so damn tasty!Yum,...Christine! 7 inch chiffon cake pan. No need to stir too hard, just fold and incorporate all ingredients thoroughly. Facebook: http://www.facebook.com/belmerlionBanana Chiffon CakeIngredients:There is a typing error in the video. This is a sure nice variation to the classic orange chiffon. So nice of you.Hope you'd bake a perfect chiffon cake next time. I only used one over ripe banana but you can definitely add some chocolate chips, about 20 to 30 grams for more chocolately flavour or even finely chopped or grind walnuts for that extra crunch (to be added after mixing of meringue, step 5). Thank you so much.. Was wondering how long can i keep it? Chiffon cake is still in m to-make list, I really have to get a chiffon pan! Allow it to cool completely. It's a good way to get rid of the ripe bananas. 240g ripe bananas, process with food processor into paste. Dessert. I made this this morning using your recipe and I totally love it. Do u think using fan force mode is ok for chiffon or for any cakes? I may use fan force in future for this recipe. Just to say that I have used less banana and baking soda rather than baking powder and it has come out perfect. Have to stop myself at third slices. Your cake looks awesome! This banana chiffon cake is my family's old recipe. Beat egg whites until fluffy. It's a good way to get rid of the ripe bananas. mashed ripe bananas and fold in last to the mixture before transferring to the prepared tube pan. If the mould is not to be greased, how did you prevent the cake from sticking to the mould then? Desserts. hi Christine,I tried this recipe just now. Set aside. Banana Cocoa Chiffon Cake ~ 香蕉可可雪纺蛋糕 (adapted from 'here' with adjustments) Ingredients (A) 5 'L'egg yolks 80 gm plain flour 1.1/4 Tbsp cornflour 44 gm caster sugar 50 gm vegetable oil 14 gm cocoa powder 144 gm mashed over-ripe bananas 25 gm choc chips (B) 5 'L'egg whites 1 tsp lemon juice or white vinegar 80 gm caster sugar Method. Smashed the ripe bananas in a large bowl with a spoon or process in a food processor. baking powder 1 tsp. . @Anonymous:You can use milk instead. Hi.i want to ask about the step when we add in the flour,can we use electric mixer or must we fold in the flour? Ingredients: 1 cup = 1 Tbsp (tablespoon) = 1 tsp…, etc. Preheat oven to 325°F. ! Explore. I tried to bake this cake today, it turned out very hard, what could i be doing wrong? Thanks Christine for your response again.Perhaps, I shud bake this chiffon cake again but will put cake on the middle level of oven next time. I have a growing fondness for chiffon cakes. Entire house would have been filled with the aroma of this cake.Looks stunning. If you want a totally natural pandan cake, just skip the pandan essence. 0.5-0.8cm Round Piping Tip . Thankfully, banana in Malaysia is very cheap. -Bibi-. @Anonymous:There are many possible things that caused a chiffon cake shrinking back once it cools down, like, the egg whites are not beaten well, the air inside is knocked out while folding in, the heat of oven is too high, the mould is greased......Do you know what caused the problem of your cake? Prepare an ungreased tube pan and line the bottom of the pan with parchment paper, then set aside. In a large bowl, combine flour, sugar, baking powder and salt. Sift flour, 1/2 of the sugar, baking powder, and salt together in a bowl. Food And Drink. I will make it again next week and see how it goes. It’s full of banana flavour yet supremely tender. Too thick, add more and adjust the amount of ingredients you used not to use coconut milk? cake. 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Follow exactly the standard recipe except that i extract the pandan essence if you a...