Corner Café

March 16, 2011

Banana Chiffon Cake (version 2) 香蕉雪紡蛋糕

Filed under: Cakes & Cupcakes — SeaDragon @ 12:00 am
Tags: , ,


Three years ago, I posted a Banana Chiffon Cake recipe that is baked in a round cake tin. This time I’m sharing a version that is baked in the traditonal chiffon tube pan.


Makes one large tube cake (large angel-food tube pan with base measurement of 21cm across the base and 24cm across the top)

4 egg yolks
30g caster sugar

70ml canola oil
30ml milk
160g mashed banana, mixed with
1 teaspoon lemon juice

110g cake flour
1 teaspoon baking powder

7 egg whites
1/8 teaspoon salt
70g caster sugar
1. Preheat oven to 160°C. Have a 24cm angel-food-cake tube pan ready, and do not grease or line the pan. Sift together flour and baking powder three times; set aside.
2. Beat egg yolks and 30g sugar with a balloon whisk until combined, add oil, milk and mashed banana; beat well to combine. Sift flour mixture in a few batches over the mixture and whisk lightly to combine.
3. Whisk egg whites and salt until soft peaks formed. Gradually add 70g sugar, spoonful by spoonful, and continue beating. Beat until the meringue is glossy and thick and just reach the stiff peaks stage.
4. Fold 1/3 of the meringue into the yolk mixture. When well mixed, fold in the next 1/3 of the meringue until combined. Repeat with the remaining meringue until thoroughly combined.
5. Pour into the angel-food-cake tube pan. Give the pan a light tap on the kitchen bench to get rid of any large bubbles in the batter.
7. Bake for about 50-55 minutes, or until cooked. Remove from oven and tap the pan again. Immediately turn the pan upside-down (use cups or drinking glasses to elevate the pan if necessary) and let cool completely this way.
8. When the cake is cold, remove cake from the pan, slice and serve.


Taste: Airy soft, light and tender cake
Consume: Best within 2-3 days
Storage: Cover and chill in the refrigerator
Recipe Reference(s): ‘香蕉新樂園’ recipe by 曾美子


  1. I notice that your chiffon cake recipes call for either none, small amounts or fairly large amounts (2 tsp to 100g flour) of baking powder. For example the plain version uses none while the chocolate one uses 2 teaspoons. Is there any sort of guideline for how much baking powder to use? I really enjoy your chiffon cake recipes as they can be baked in a regular pan and layered with cream or other fillings.

    Comment by Beenz — April 18, 2011 @ 6:11 pm | Reply

    • No, not really, it depends on the recipes. Baking powder is added to give more rise to the cake as an insurance in case the eggs are not beaten properly. Chiffon cakes really do not need any baking powder as the beaten egg whites should be enough to make the cakes rise, but nowadays most recipes add a little baking powder so new bakers do not fail in their first attempt.

      Comment by SeaDragon — April 19, 2011 @ 8:12 pm | Reply

  2. bananas are like gold these days..this is a good way to share it out!!!..thanks for the recipe.

    Comment by mott — August 5, 2011 @ 4:25 pm | Reply

    • LOL, yes haven’t bought any bananas for a while now…

      Comment by SeaDragon — August 14, 2011 @ 4:08 pm | Reply

  3. hi how come the number of yolks do not equate to the number of egg whites?

    Comment by zaletti — June 22, 2012 @ 5:04 pm | Reply

    • Not all cake recipes have equal number of egg yolks and egg whites, especially chiffon cakes which usually have more egg whites.

      Comment by SeaDragon — June 22, 2012 @ 6:36 pm | Reply

  4. Hi..Thanks for your chiffon cake recipe sharing. Regards your recipe, you mention you use cake flour, did you make your own cake flour ( plain flour + corn flour)? or did you use cake flour from Asian grocery shops? i am in Melbourne, It’s hardly buy cake flour in Woolworth or Coles, but I always see ‘Cake flour’ in Chinese grocery shops.
    I made one chiffon cake by cake flour (self mix cake flour : 120g plain flour + 2 tbsp corn flour = 1 cup of cake flour), but the cake is very soft, has a big hole. Thanks for help

    Comment by May — August 17, 2012 @ 11:31 am | Reply

    • It depends on where I shop at the time. Woolies and Coles do sell cake flour, just that the label does not actually say cake flour, it is the Anchor brand (see photo in Flours & Starches page in the right hand side column) and label on the box is Cake, Biscuit & Pastry Plain Flour. I usually buy a couple of boxes when they are on sale at about $3/box, otherwise I buy the ones from Taiwan at Chinese groceries which come to about the same price.

      The big hole is probably due to your not folding in the flour properly with pockets of egg whites which expanded into a large air pocket after baking.

      Comment by SeaDragon — August 17, 2012 @ 7:25 pm | Reply

  5. Also, did you use Fan force or ‘Top & Bottom element’ function in oven?… I like the cake so much, but just cant make it perfect.

    Comment by May — August 17, 2012 @ 11:34 am | Reply

  6. Thank you so much for your advise. I finally make a good fluffy non-deflated Chiffon cake. I used self raising flour instead, it’s acceptable. I am sure cake flour will be 100% perfect too. Now is 95% ; )

    Comment by May — August 19, 2012 @ 11:34 pm | Reply

    • Congrats! Using sr flour is fine as sr flour is actually cake flour + baking powder.

      Comment by SeaDragon — August 22, 2012 @ 7:46 pm | Reply

  7. If I use all purppose flour instead of cake flour will it works ?

    Comment by Monalisaa — October 7, 2013 @ 4:18 pm | Reply

    • Yes, you can. Another way is to replace about 20% of the ap flour with cornstarch, so use about 90g ap flour + 20g cornstach which is better as this acts more like cake flour with lower gluten content.

      Comment by SeaDragon — October 7, 2013 @ 6:48 pm | Reply

  8. i’ve tried so many chiffon cake recipe, its fluffy but not so fluffy and it didnt rise so much (including your recipe), what is the main key to make it rise???

    Comment by vina — October 1, 2014 @ 2:09 am | Reply

    • Chiffon cakes depend on the properly beaten egg whites to them rise. If your cake did not rise, check that you beat the egg whites properly.

      Comment by SeaDragon — October 11, 2014 @ 4:15 pm | Reply

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