Baking #93: Banana Chiffon Cake (25cm)

It has been a while since I last baked a chiffon cake. I baked a Banana Chiffon Cake yesterday evening for praying. Mom told me not to as Grandma has yet been gone for 35 days. Therefore, it is best to wait after 35 days. So, colleagues and I sliced up the cake and had it as breakfast instead. LOL!


Banana Chiffon Cake 25cm (adapted from The Domestic Goddess Wannabe)


  • 6 egg yolks
  • 25g fine granulated white sugar *20g*
  • 60ml cooking oil *corn oil*
  • 1/2 tsp vanilla extract
  • 110g cake flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 180g bananas, mashed
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 90g fine granulated white sugar *70g*


  1. Mix dry ingredients – cake flour, baking soda and salt together. Set aside.
  2. Beat egg yolks with 20g of white sugar until pale and creamy.
  3. Add in vanilla extract and corn oil. Mix until well combined.
  4. Add in mashed bananas and mix well.
  5. Sift in flour mixture and mix well until no flour lump could be seen.
  6. In another clean bowl, beat egg whites with cream of tartar until it turns frothy.
  7. Gradually add in 70g of white sugar in three batches until it reaches stiff peaks.
  8. Gently fold in one third of the meringue into the banana batter and repeat the same with the remaining two thirds of the meringue until no white streak could be seen.
  9. Give the bowl a few taps on the worktop to break the air bubbles trapped inside the batter.
  10. Pour batter from a height into an ungreased 25cm chiffon pan and bake in a preheated oven of 160 degree Celsius for 60 minutes or until an inserted cake tester comes out clean.
  11. Invert the cake immediately when removed from the oven or until cool enough to be unmoulded.

I was extremely satisfied with the outcome of my Banana Chiffon Cake but I think I would use a 23cm chiffon pan instead of a 25cm one next time to achieve a taller chiffon cake. The cake texture was soft and fluffy. It bounced back immediately when you sliced it up. Sweetness level was just right as I had reduced the sugar portion. The Dole Cavendish bananas which I used wasn’t extremely sweet as compared to the local bananas which I usually use.

All in all, this was a good recipe and definitely a keeper if you want a good chiffon cake recipe. Give this recipe a try if you want something light.


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