Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, no oil or baking powder used! sublime banana chiffon cake. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
No Oil or Baking Powder Used! Sublime Banana Chiffon Cake is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. No Oil or Baking Powder Used! Sublime Banana Chiffon Cake is something which I have loved my whole life.
Great recipe for No Oil or Baking Powder Used! I came up with this recipe to make a fluffy oil-free chiffon cake using over-ripe bananas. Don't cover the cake with aluminum foil until the surface cracks and browns.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook no oil or baking powder used! sublime banana chiffon cake using 5 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make No Oil or Baking Powder Used! Sublime Banana Chiffon Cake:
- Take 4 Eggs
- Take 150 grams Banana (peeled)
- Get 50 grams Milk
- Make ready 70 grams Sugar
- Get 85 grams Cake flour
Don't cover the cake with aluminum foil until the surface cracks and browns. When it's done, take the cake out of the oven and flip it upside down immediately to prevent it from. Combine the sifted flour and baking powder together in a separate bowl and mix into the wet mixture. Chiffon cake uses traditional ingredients such as eggs, flour, sugar, baking powder, oil and flavoring.
Instructions to make No Oil or Baking Powder Used! Sublime Banana Chiffon Cake:
- Prepare all the ingredients (separate the egg yolks and whites in different bowls).
- Add a little sugar (about 10 g) to the yolks and whisk until the mixture has turned white.
- Add the banana, mashing with a whisk and mix. When the banana turns into a paste, add milk and mix.
- Add all the flour and stir with the whisk lightly.
- The mixture should look like pancake dough as shown in this photo (preheat the oven to 350°F/180℃.)
- Whip the egg whites with a hand mixer at high speed. Don't add anything to the egg whites to start.
- After a while, add the remaining sugar in 2~3 batches and whip well until peaks form.
- 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.
- Add 1/3 of meringue to the mixture (Step 5), mix well with a whisk.
- 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.
- 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.
- 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.
- 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.
- Take the cake out of the oven straight away after it's baked. Immediately cool it upside down using a bottle.
- 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 .
- 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.
- You'll feel so good when you can remove the cake cleanly! I hope you give this recipe a try!
The light texture comes from whipping the egg whites separately from the other ingredients, then folding in the fluffy egg whites the remaining batter. It is my go-to for banana bread and always gets rave reviews when I make it. This time, when I started to work on it (at my daughter, Hazel's, request), I had forgotten that I was missing one tiny ingredient: the baking soda. Oh, what to do… Well, I googled, "banana bread without baking soda" of course and lots of recipe advice popped. If the baking powder is good to use, it should fizz a little.
So that’s going to wrap it up for this special food no oil or baking powder used! sublime banana chiffon cake recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
