Banana Chiffon Cake 香蕉戚風蛋糕

A friend of mine told me that her banana chiffon cake didn’t rise much and asked if I knew the reason why. I’ve written a recipe on Chocolate Banana Chiffon Cake quite some time ago and I didn’t take many pictures that time. I couldn’t remember how much my cake rose. As I happened to have some ripen bananas that nobody would like to eat, I immediately began making one to see how mine performed. So my guess was that too much banana would weigh down the cake, causing a burden to the meringue. To tackle this issue, first of all we need to refrain from adding too much banana. Other than that, for cake batter containing heavy ingredients such as mashed banana and purple sweet potato, consider whipping the meringue a bit firmer than usual. Sturdier meringue has stronger structure which is more capable of withstanding heavier batter. Such strategy also works well on Chocolate Chiffon Cake in which the fats from the cocoa powder would cause the meringue to deflate.
之前朋友告知她焗的香蕉戚風蛋糕只長高了少許,問EC知不知道箇中原因。其實EC過去曾做過朱古力香蕉戚風蛋糕,但過程中沒有拍下照片,因此也不記得蛋糕長高了多少。家中碰巧有已佈滿黑點沒人想吃的熟香蕉,於是立刻動手做一遍,結果推算蛋糕不甚長高的原因是由於香蕉泥太多的緣故,加重了蛋白霜的負擔, 而首要的解決方案就是不要加太多香蕉泥。此外,面對份量十足的材料–如香蕉泥和紫薯泥等–打蛋白霜的時候不妨比平常打得硬身一點點,這樣做蛋白霜才夠力量撐起沉重的蛋黃糊。這個策略對朱古力戚風蛋糕也很湊效,蛋糕不容易被可可粉中的油脂影響,以致蛋白霜消泡。

Banana Chiffon Cake

For 6” extra tall tube pan


80 g cake and pastry flour
A pinch of salt
1 medium ripe banana (80 – 100 g without peel)
30 g milk
4 large egg yolks
35 g grapeseed oil or vegetable oil
4 large egg whites
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
50 g granulated sugar (I used organic cane sugar)
Notes: the eggs I use each has a net weight of 50 – 55 g.


低筋麵粉 80克
鹽 少許
中型熟香蕉 1隻(不連皮約80至100克)
牛奶 30克
蛋黃(大號) 4個
葡萄籽油或菜油 35克
蛋白(大號) 4個
白醋或檸檬汁(EC用韓國蘋果醋) 1/2茶匙
細砂糖(EC用有機蔗糖) 50克

Directions 做法

Mash banana with a fork. Separate the egg whites and egg yolks. Preheat oven to 350ºF/180ºC.

Sift together the flour and salt in a mixing bowl. Make a well in the center then pour in the egg yolks, milk, mashed banana and oil. Whisk gently until incorporated. Set aside.

Place egg whites and vinegar in another impeccably clean mixing bowl (I usually wipe the bowl and the wire beater with a paper towel dampened with vinegar or lemon juice to remove traces of grease). With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until soft peaks form. Gradually add sugar in batches and continue beating until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape with a small, pointy tip with minimal flopping. Beat with low speed towards the end and pay attention to the shape of the peak.
把蛋白和醋放入另一清潔的鋼盆中(EC習慣把鋼盆及打蛋器配件預先用廚房紙沾檸檬汁或白醋抹一次去除殘餘油份),用電動打蛋器或座枱式攪拌器(使用打蛋器配件)將蛋白打至蛋白組織變細密,分次加糖打至有光澤及企身,蛋白霜拉起時呈小尖角而末端僅輕微下垂的狀態, 末段時間要改用低速並不時察看蛋白霜尾巴的情況。

Scoop about one third of the meringue into the yolk batter and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until homogeneous.

Pour batter into an unprepared tube pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.

Bake at 325ºF/160ºC for approximately 35 minutes or until a wooden skewer inserted in the center of the cake comes out clean, and that the cake has risen to its maximum height and reduced a bit in height. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack or a wine bottle to cool completely before unmolding.
***use a knife to cut a few lines on the cake surface after 10 minutes of baking for an even rising appearance

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