Baking #140: Banana Chiffon Cake (Revisited)

It had been more than a year since I last baked a chiffon cake. My last attempt was probably Cranberry Yogurt Chiffon Cake around December 2016. When I was grocery shopping last Saturday, I found some beautifully ripen bananas on display and I couldn’t help myself but to buy a bunch home. Decided to bake a Banana Chiffon Cake since it’s generally everyone’s favorite chiffon flavor.

Banana Chiffon Cake (adapted from The Domestic Goddess Wannabe)

I love the chiffon cakes’ recipes by The Domestic Goddess Wannabe as she listed the exact amount of ingredients required for different sizes. I had attempted a few Banana Chiffon Cake previously with the recipes I found online. Some were good while some were average. Without further ado, let me show you how this Banana Chiffon Cake is made!


  • 6 egg yolks
  • 25g fine granulated white sugar *15g*
  • 60ml vegetable oil *sunflower oil*
  • 180g bananas, blended into purée form
  • 1/2 tsp vanilla extract
  • 110g cake flour
  • 1/4 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 90g fine granulated white sugar *60g*


  1. Mix dry ingredients – cake flour, bicarbonate of soda and salt together. Set aside.
  2. Beat egg yolks with 15g of white sugar until pale and creamy.
  3. Add in sunflower oil and mix until well combined.
  4. Add in vanilla extract and banana purée. 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 60g 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 counter worktop to break the air bubbles trapped inside the batter.
  10. Pour batter from a height into an ungreased 23cm chiffon pan and bake in a preheated oven of 160 degree Celsius for 55 minutes or until an inserted cake tester comes out clean.
  11. Invert the cake immediately when remove from the oven for about two hours or until cool enough to be unmoulded.

I was rather afraid that the cake will collapse when baked as it had been quite some time since I last baked a chiffon cake. Thankfully, it didn’t. As I bought a tray worth of 30 large eggs, I intend to bake another chiffon cake with a flavor which I had never attempted before. If you’re interested to know what’s the secret flavor, do stay tune to find out more.


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