Banana Chiffon Cupcake

Been wanting to bake Pandan Chiffon Cake but have been putting on hold due to lack of ingredients and also the baking accessories.. finally came out with an idea of baking Banana Chiffon Cake and browse around got some recipes and i twist a little to make it into cupcakes.
Chiffon cake is my all time favourite, i like the light airy texture of such cakes.
* i use cupcake mould and bread loaf tin because i don't want to invest in tube tin just yet.


Egg Yolk Batter

6 egg yolks
1/4 tsp salt
60ml olive oil / corn oil
170g to 200g banana puree
2tbs milk
1/2 tsp vanilla essense / banana essense
50g caster sugar
110g sieved all purpose flour
1/4 tsp bicarbonate of soda

Egg White Mixture

7 egg whites
1/2 tsp cream of tartar
100g caster sugar


1. combine all egg yolk batter except bicarnoate of soda and all purpose flour beat until thicken and pale look.
2. fold in the bicarbonate of soda and all purpose flour. Set aside.
3. Preheat oven at 170c to 180c
4. Beat the egg whites ingredients in high speed or until frothy and stiff peak form as shown below

(* very important note: make sure the mixer and the bowl use are totally oil free)
5. Once the egg white reaches peak stiff form, gently fold into the egg yolk batter.
6.transfer to the baking tin. If you are using tube cake tin the baking time is 40mins or skewer come out clean, if you are using cupcake mould bake for 25min.
7.Remove from oven, invert cake onto table until it's completely cooled before unmoulding.


Popular Posts