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No Oil Or Baking Powder Used! Sublime Banana Chiffon Cake Recipe

No Oil or Baking Powder Used! Sublime Banana Chiffon Cake Recipe
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Serving : 6
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Prepare the ingredients before making No Oil or Baking Powder Used! Sublime Banana Chiffon Cake in your home. Then, follow these steps below to serve No Oil or Baking Powder Used! Sublime Banana Chiffon Cake for your family or friends.

Ingredients: No Oil or Baking Powder Used! Sublime Banana Chiffon Cake

  • 4 Eggs
  • 150 grams Banana (peeled)
  • 50 grams Milk
  • 70 grams Sugar
  • 85 grams Cake flour

How to Make No Oil or Baking Powder Used! Sublime Banana Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make No Oil or Baking Powder Used! Sublime Banana Chiffon Cake in your home by yourself.

    Step 1
  • Prepare all the ingredients (separate the egg yolks and whites in different bowls).
  • Step 2
  • Add a little sugar (about 10 g) to the yolks and whisk until the mixture has turned white.
  • Step 3
  • Add the banana, mashing with a whisk and mix. When the banana turns into a paste, add milk and mix.
  • Step 4
  • Add all the flour and stir with the whisk lightly.
  • Step 5
  • The mixture should look like pancake dough as shown in this photo (preheat the oven to 350°F/180℃.)
  • Step 6
  • Whip the egg whites with a hand mixer at high speed. Don't add anything to the egg whites to start.
  • Step 7
  • After a while, add the remaining sugar in 2~3 batches and whip well until peaks form.
  • Step 8
  • Even if you think you've whipped the egg whites enough, whip for 3 more minutes. Then whip at low speed for 3 minutes to make a firm meringue.
  • Step 9
  • Add 1/3 of meringue to the mixture (Step 5), mix well with a whisk.
  • Step 10
  • Add 1/2 of the remaining meringue, turn the bowl around as you mix with a rubber spatula, lifting from the bottom of the bowl in a cutting motion.
  • Step 11
  • Add the rest of the remaining meringue. Turn the bowl around as you mix, lifting from the bottom of the bowl in cutting motion as Step 10.
  • Step 12
  • Pour the dough into a chiffon cake mold, spread it around the edges and center. Remove air bubbles by dropping the mold from a height of 15 cm 2~3 times.
  • Step 13
  • Bake at 350°F/180℃ for 40 minutes. The cake starts cracking, and the cracks start browning. Cover with aluminum foil if it looks like it will burn.
  • Step 14
  • Take the cake out of the oven straight away after it's baked. Immediately cool it upside down using a bottle.
  • Step 15
  • When it's cooled down a little, put the whole thing in a plastic bag and leave to rest. The cake will become nice and moist .
  • Step 16
  • To remove the cake from the mold, press the edge of the mold and the funnel hard. Grab the funnel and pull it up. Remove the bottom part carefully at the end.
  • Step 17
  • You'll feel so good when you can remove the cake cleanly! I hope you give this recipe a try!
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