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INGREDIENTS

Ingredient A (Egg Yolk Batter)
4 whole Egg yolk ; average 60-65g w/o shell
10 gram Caster sugar ; depending on how ripe/sweet the banana is
50 ml Vegetable oil
1/2 teaspoon Vanilla extract
160 gram Bananas ; smash after prepared the egg yolk batter
70 gram Cake flour
1/8 teaspoon Salt
Ingredient B (Meringue)
4 whole Egg white
1/4 teaspoon Rice vinegar ; can replace with cream of tartar
35 gram Caster sugar ; depending on how ripe/sweet the banana is

Servings

INSTRUCTIONS

Ingredient A:

1. In a mixing bowl, add in egg yolks, sugar and oil beat until sugar dissolved (hand whisk only)

2. Add mashed banana, vanilla essence, stir well

3. Fold in the cake flour and salt. Whisk until all well incorporated and become smooth batter

5. Set the egg yolk banana batter aside

Ingredient B:

1. Using a clean and dry bowl, add egg white and lemon juice/vinegar

2. Use electric mixer (low speed to avoid large air pocket) and start beating

3. Slowly adding sugar into the meringue in 3-4 batches

4. Beat until become stiff peak

Final Stage

1. Using hand whisk, gently fold 1/3 of the meringue into egg yolk banana batter, mix well. Repeat until all meringue all fold into the batter

2. Do not over stirred/mixed otherwise cake will not rise well and not fluffy

3. Pour batter gently into 8" tubepan

4. Bake at preheated oven 160c for 35-40 minutes (convection oven w/ fan)

5. When done, remove cake tin from oven, overturn the tin upside down on a cooling rack

6. Un-mould when the cake is cool down and place on wire rack or start decorating

NOTES

Chiffon Tubepan size 8"

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Banana Chiffon 8" (Less Sweet)

Ingredient A (Egg Yolk Batter) 
4 whole Egg yolk average 60-65g w/o shell
10 gram Caster sugar depending on how ripe/sweet the banana is
50 ml Vegetable oil 
1/2 teaspoon Vanilla extract 
160 gram Bananas smash after prepared the egg yolk batter
70 gram Cake flour 
1/8 teaspoon Salt 
  Ingredient B (Meringue) 
4 whole Egg white 
1/4 teaspoon Rice vinegar can replace with cream of tartar
35 gram Caster sugar depending on how ripe/sweet the banana is

Ingredient A:
1. In a mixing bowl, add in egg yolks, sugar and oil beat until sugar dissolved (hand whisk only)
2. Add mashed banana, vanilla essence, stir well
3. Fold in the cake flour and salt. Whisk until all well incorporated and become smooth batter
5. Set the egg yolk banana batter aside

Ingredient B:
1. Using a clean and dry bowl, add egg white and lemon juice/vinegar
2. Use electric mixer (low speed to avoid large air pocket) and start beating
3. Slowly adding sugar into the meringue in 3-4 batches
4. Beat until become stiff peak

Final Stage
1. Using hand whisk, gently fold 1/3 of the meringue into egg yolk banana batter, mix well. Repeat until all meringue all fold into the batter
2. Do not over stirred/mixed otherwise cake will not rise well and not fluffy
3. Pour batter gently into 8" tubepan
4. Bake at preheated oven 160c for 35-40 minutes (convection oven w/ fan)
5. When done, remove cake tin from oven, overturn the tin upside down on a cooling rack
6. Un-mould when the cake is cool down and place on wire rack or start decorating

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Nutrition

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Serving Size: 1 Serving (513g)
Recipe Makes: 1 Serving

Calories: 1161
Calories from Fat: 486 (42%)

Amt Per Serving		% DV

	Total Fat 54g	72 %
	Saturated Fat 9.3g	47 %
	Monounsaturated Fat 29.9g
	Polyunsanturated Fat 13g
Cholesterol 839.1mg		258 %
Sodium 255mg		9 %
Potassium 940.6mg		25 %
Total Carbohydrate 139.8g		41 %
	Dietary Fiber 5.4g	21 %
	Sugars, other 134.5g
Protein 32.7g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1161

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