Baking #18: Banana Chiffon Cake (17cm)

I baked both Durian and Banana Chiffon Cake yesterday evening after dinner at home. But unfortunately, only one of the cakes succeeded. Durian Chiffon Cake was a complete failure as I find the texture of the cake to be pretty dense.

To be honest, I used the recipe of Banana Chiffon Cake from DessertzHouse for my Durian Chiffon Cake. I followed all the ingredients but I substituted banana with durian flesh. Baking cake with durian as ingredient does seem to be a bit weird sometimes. Durian with cheese are a perfect combination but maybe not for regular cakes.

As for this Banana Chiffon Cake, I followed the recipe from KitchenTigress. Click here for the link to her original recipe and video tutorial for your reference.



  • 175g ripen bananas (without skin)
  • 60g egg yolks
  • 15g fine granulated sugar
  • 40g corn oil
  • 70g cake flour
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 140g egg whites
  • 1/16 tsp cream of tartar
  • 50g fine granulated sugar


  1. Blend bananas, egg yolks, corn oil and sugar together until smooth and thoroughly incorporated.
  2. Sift in cake flour, baking powder and baking soda into mixture. Add salt and mix till just even.
  3. Beat egg whites until they turned foamy and frothy before adding cream of tartar.
  4. Gradually add sugar in three batches when the egg whites had turned into a thick foam.
  5. Beat the egg whites until it reaches a firm peak stage.
  6. Scoop 1/3 of the egg whites into the egg yolks mixture and gently fold them in. Proceed in the same way with the remaining egg whites mixture.
  7. Give the bowl a couple of tap to release the bubbles trapped inside the batter.
  8. Pour the batter into a 18cm chiffon pan and bake in a preheated oven of 160 degree Celsius for about an hour or until when the cake is well browned.


2 thoughts on “Baking #18: Banana Chiffon Cake (17cm)

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