Banana Chiffon Cake

This recipe for banana chiffon cake is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Claire Lee. For the cake liquid, she uses Coconut Milk Beverage from So Delicious.

Special Diet Notes & Options: Banana Chiffon Cake

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, tree nut-free, and vegetarian. This recipe does use quite a few eggs. If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy?

Claire Lee

Banana Chiffon Cake

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 1 cake

Calories:

Ingredients Method

Ingredients

  

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• 6 large egg yolks
• 40 grams scant 1/4 cup sugar
• 60 mL 1/4 cup oil
• 200 grams 2/3 cup banana puree (used very ripe bananas)
• 1 tablespoon So Delicious Dairy Free Coconut Milk Beverage
• 120 grams 1 cup cake flour
• 7 large egg whites
• 40 grams scant 1/4 cup sugar

Method

 

1. In a bowl, manually whisk yolks and sugar till pale in colour.
2. Add oil and whisk till combined.
3. Add banana puree and so delicious coconut milk, mix well.
4. Sieve in flour, mix till incorporated.
5. In another bowl, whisk whites will frothy, then add sugar gradually. Whisk till medium peak (I whisked till stiff peak).
6. Fold in 1/3 white to the yolk mixture, then pour the mixture to the remaining whites. Fold till just incorporated.
7. Pour the batter into a chiffon pan. Bake in preheated oven at 170C (350ºF) for 35 to 40 mins (baking time and temperature subject to individual oven).
8. Remove from oven and invert the cake immediately. Unmold when cool down completely.

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