How To make Banana Chiffon Cake
1 C Egg Whites
1/2 Tsp Cream Of Tartar
2 1/4 C Cake Flour
1 Tbsp Baking Powder
1 1/4 C Sugar
5 Egg Yolk
1 C Banana
Mashed
1/2 C Oil
3 Tbsp Bourbon
1 Tsp Vanilla
2 Tbsp Bourbon
1 Tbsp Milk
1 1/2 C Confectioner's Sugar :
Sifted
Strawberries Banana - Sliced
HEAT OVEN TO 325. HAVE READY A 10" TUBE PAN WITH A REMOVABLE BOTTOM. DO NOT GREASE. ADD CREAM OF TARTAR TO EGG WHITES AND BEAT WITH AN ELECtrIC MIXER UNTIL STIFF PEAKS FORM. DON'T OVERBEAT. IN ANOTHER BOWL, STIR FLOUR, SUGAR AND BAKING POWDER UNTIL BLENDED. MAKE A WELL IN CENTER AND IN IT PUT THE EGG YOLKS, BANANAS, AND OIL. ADD WATER TO BOURBON TO MAKE 1/3 C. ADD TO WELL WITH VANILLA. BEAT INGREDIENTS IN WELL WITH ELECtrIC MIXER, GRADUALLY BEATING IN DRY INGREDIENTS FROM AROUND EDGE, JUST UNTIL YOU HAVE A SMOOTH BATTTER. POUR 1/3 BATTER OVER WHITES AND QUICKLY, BUT GENTLY, STIR UNTIL BATTER AND WHITES ARE BLENDED. REPEAT TWICE WITH REMAINING BATTER. POUR INTO TUBE PAN. BAKE 55 MIN. DON'T OPEN OVEN DOOR OR CAKE MAY FALL. INCREASE OVEN TO 350 AND BAKE 10-15 MIN LONGER, UNTIL PICK TESTS CLEAN IN CENTER. HANG CAKE UPSIDE DOWN AND COOL COMPLETELY. REMOVE CAKE FROM PAN.
GLAZE: HEAT BOURBON AND MILK TO A SIMMER. STIR IN CONFECTIONER'S SUGAR UNTIL DISSOLVED. IMMEDIATELY DRIZZLE OVER TOP AND SIDES OF CAKE. LET COOL UNTIL GLAZE SETS BEFORE GARNISHING. CUT WITH A LONG SERRATED KNIFE. 345 CAL
How To make Banana Chiffon Cake's Videos
Cotton Soft and Fluffy Banana Ogura Cake
Banana Ogura Cake – someone requested Ogura cake with bananas. Since I haven’t made one video on Ogura cake, I’m excited about making one. I thought this cake resembles castella. The difference is Ogura doesn’t use butter. I would say it resembles more like a chiffon cake, only difference is Ogura uses hot water bath for the baking. The cake turned out so soft and fluffy. If you just wanted plain ogura cake, just omit the bananas. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
I was using 7x7x3inch or 18x18x7.6cm inch pan.
130g ripe bananas
4 egg yolks + 1 whole egg
50g [3½ tbsp] oil
20g [1½ tbsp] milk
¼ tsp salt
70g [½ cup + 1 tbsp] cake flour
4 egg whites
¼ tsp cream of tartar
65g [¼ cup + 1 tbsp] caster sugar
Instructions:
1. Preheat oven at 150°C/300°F.
2. Mash the bananas. (Make sure your bananas are ripe. Raw bananas will not bring out the bananas flavours.) Set aside.
3. Separate the eggs.
4. In the bowl of yolks. Add one whole egg. With it a mix.
5. Add oil. Mix until combined.
6. Add milk. Mix until combined.
7. Add in the mashed bananas and salt. Mix until well combined.
8. Sift in the flour. Mix until combined. Do not over mix.
9. In the bowl of egg whites, add in the cream of tartar. Start mixing on low speed until frothy. Add in the sugar in 3 batches. Continue mixing on high speed. Mix until stiff peaks formed. Do not over mix. Over mixing after stiff peaks is formed, will result in cake cracking.
10. Add the egg whites into the batter in 3 batches. Mix gently just until the egg whites is incorporated.
11. Transfer the batter into 7x7x3inch prepared pan, greased and lined with parchment paper.
12. Prepare a hot water bath. Fill the pan with hot water to about 1 inch height. Place the cake pan into the hot water pan.
13. Bake in preheated oven at 150°C/300°F for 70 minutes. Do not open the oven door until the end.
14. Remove the cake pan from the oven and then immediately drop hard on the table. This will deflate the cake a little, but will not shrink further.
15. Let it cool completely before slicing.
16. Store in an airtight container and refrigerate and can last for 7 days. Take out from refrigerator to consume. The cake will still remain soft and moist.
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Soft like a cloud Banana Chiffon Cake
How to make a soft like a cloud Banana Chiffon Cake.
Here's what you'll need:
4 egg yolks
1/4 cup sugar (50g)
1/4 cup sunflower or canola oil (60ml)
1 teaspoon vanilla extract (5ml)
1/3 cup mashed overripe bananas
1 cup all purpose flour (125g) or cake flour
1 tsp baking powder (5g)
1/2 tsp salt (3g)
4 eggwhites
1 tsp fresh lemon juice or white vinegar (5ml)
1/2 cup white sugar (100g)
1. Preheat oven at 170°C/340°F for conventional oven or 160°C/320°F for convection oven. Separate egg yolks from egg whites.
2. Add sugar, oil, vanilla and mashed bananas to the yolks. Mix well.
3. Sift together, flour, baking powder and salt.
4. Mix until no traces of flour. Set aside.
5. Add vinegar to egg whites. Beat until frothy.
6. When it's frothy, add 1/2 cup sugar gradually. Beat until firm peak forms. Firm but not dry.
7. Add two dollops of beaten eggwhites to the yolk base mixture. Fold gently.
8. Add the rest of beaten eggwhites to the mixture. Then fold gently until homogenous in mixture.
9. Place in an 8 x 8 x 3 round chiffon pan. Ungreased.
10. Bake for 25-30 minutes or until toothpick comes out clean when inserted.
11. Let it cool down upside down.
12. Serve and enjoy!
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Music by: Raine Elizabeth
#banana
#cake
#savoreasy
Banana Chiffon Cake 香蕉戚風蛋糕|Apron
Banana Chiffon Cake 香蕉戚風蛋糕|Apron
蛋黄 egg yolk 4
细砂糖 caster sugar 15g / 2Tbsp
植物油 vegetable oil 40ml
香草精 vanilla extract 1/2tsp
香蕉 banana 160g / 1/2cup
低筋面粉 cake flour 70g / 1/2cup
盐 salt 1/8tsp
蛋白 egg whites 4
塔塔粉 cream of tartar 1/8tsp
细砂糖 caster sugar 45g / 3Tbsp
中空模 Tubepan size is 20cm(8)
摄氏170 / 华氏340 烘烤 40-45分钟
Bake at 170°C / 340°F for 40-45minutes
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#ChiffonCake #戚風蛋糕 #Apron
Make the best Banana Chiffon Cake and use your overripe bananas????
This Banana chiffon cake recipe is made of frozen overripe bananas. Moist, fluffy, and packed with banana flavor. A banana sponge cake to enjoy for breakfast, snack, or dessert.
This is how you can use your overripe bananas ????????
If you like this video please don't forget to like, subscribe and comment. I love to hear from you! Thank you all for your wonderful feedback!
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For the full written and printable recipe with tips
Here's what you'll need
Tube pan 9
Dry ingredients:
200 g all-purpose flour
1 tbsp cornstarch
1 ½ tsp baking powder
½ tsp salt
Wet ingredients
1/2 cup overripe bananas
2 tsp lemon juice
1/2 cup vegetable oil
5 large egg yolks
1/4 cup sugar
1/2 cup milk
1 tsp pure vanilla extract
Meringue Ingredients:
5 large egg whites
1/2 tsp white vinegar
2/3 cup granulated sugar
Recipe note:
Make sure not to grease the pan. You need the cake to cling to the pan while baking and cooling. This will prevent the Banana chiffon cake to shrink and collapse.
Depending on your oven. You may need to adjust the cooking time and oven temperature. It is done baking when the inserted cake tester comes out clean.
#bananacakes
#bananarecipe
How to Make Banana Chiffon Cake Recipe / Resep bolu pisang
Banana Chiffon Cake
Ingredients:
yolks batter (adonan kuning telor}:
6 egg yolks / 6 bh kuning telor
15gr caster sugar / 15 gr gula kastor
60gr vegetable oil / 60 gr minyak sayur
220gr mashed riped bananas / 220 gr pisang matang(2-3 bh pisang)
110gr cake flour / 110gr tepung kue (kunci biru)
1/2 tsp salt / 1/2 sdt garam
for meringue:
6 egg whites / 6 bh putih telor
75gr caster sugar / 75gr gula kastor
cara pembuatan:
1. hancurkan pisang dengan garpu, sisihkan
2. kocok dengan mixer kuning telor dan 15gr gula sampai gula larut
3. masukkan minyak dan pisang yg sudah dihancurkan, kocok sampai rata
4. masukkan tepung dan garam yg sudah diayak, aduk dengan whisk sampai tercampur rata
5. meringue: kocok putih telor dengan kecepatan sedang sampai berbusa, masukkan 75gr gula secara bertahap, kocok adonan sampai mencapai puncak kaku(sekitar 3 menit)
6. masukkan 1/3 dari meringue ke adonan kuning telor, aduk rata dengan spatula
7. masukkan kembali adonan kuning telor ke sisa adonan meringue
8. aduk balik secara perlahan dengan spatula sampai tercampur rata
9. tuang adonan ke loyang chiffon (saya menggunakan loyang ukuran 21 cm). ratakan permukaan adonan
10. ketuk2 loyang beberapa kali untuk mengeluarkan gelembung udara diadonan
11. panggang adonan dioven yang sudah dipanaskan terlebih dahulu, dengan suhu 160C selama 45-50 menit. Sampai jika kue ditusuk dengan tusuk sate/gigi, tidak ada adonan yg menempel
12. langsung balik loyang begitu dikeluarkan dari oven
13. biarkan kue benar2 dingin sebelum dikeluarkan dari loyang
14. potong2 kue dan sajikan:)
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Music:
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
Banana Chiffon Cake / Chiffon pisang / Jessica Huang
Banana chiffon cake
#Bananachiffoncake #Chiffonpisang
4 butir kuning telur
120 gram pisang ambon
50 gram minyak
20 gram susu cair
85 gram tepung terigu ( kunci)
15 gram gula pasir butiran halus
1 sdt bubuk kayu manis
1/2 sdt Baking powder
4 butir putih telur
65 gram gula pasir
1 sdt air jeruk nipis
chocochips
4 egg yolk
120 gram banana
50 gram oil
20 gram liquid milk
85 gram cake flour
15 gram sugar
1 tsp cinnamon powder
1/2 tsp Baking powder
4 egg whites
65 gram sugar
1 tsp lime juice
chocochips
❤ Cara mixer putih telur untuk chiffon cake❤
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