banana chiffon cake 香蕉戚風蛋糕

This is my favourite chiffon cake ever! Easiest and fastest cake can be make in a short time. Importantly, must follow the step correctly. 100% workable recipe!


My mom gave me some home grow bananas back at my hometown. Can't finish in time and the banana is getting ripe so fast. So I decide to make this easy chiffon cake. This cake always come out nice, super soft & delicious!


A successful chiffon cake is when you press the cake down and the cake will spring back to normal shape.

Ingredients: (make 16-18cm chiffon mould)
3 egg yolks
25g caster sugar
⅛ tsp salt
30g cooking oil
85g mashed banana
¼ tsp vanilla extract
55g all purpose flour
⅛ tsp baking soda
3 egg whites
few drops white vinegar (original recipe call for ¼ tsp cream of tartar)
45g caster sugar

• preheat oven at 180℃.Combine egg yolk & sugar in a bowl.
• whisk egg yolk & sugar until pale. I use my mixer to do the job.
• add vanilla extract & oil.
• add mashed banana. Whisk until combine.
• divide flour to 3 parts, add in part by part.
• whisk until combine and set a side. Wash you whisk clean and wipe dry before whisk the egg whites.

• add egg whites & sugar. Use mixer at low speed to start whisk. Add in vinegar and turn to high speed until become off peak form (turn upside down without dropping).
• divide egg white in 3 parts, add 1 part of whisked egg white into egg yolk mixture and fold in carefully. Fold all egg white to combine.
• pour mixture into chiffon mould. Bake 35 - 40 minutes.
• here's my chiffon cake in my oven, growing tall! Take a wooden skewer to test, if skewer come out clean and dry then the cake is fully bake!
• turn chiffon mould upside down on a wire rack until cool. Turn out cake carefully with a small knife. Enjoy your chiffon cake with a cup of coffee or tea!!!