Banana Chiffon Cake (cooked dough)

This slideshow requires JavaScript.



Recipe Credit goes to Enne Ty

Banana chiffon cake ( cook dough method )


220g banana purée
5 egg yolks (65g eggs)
60 g oil
140 g cake flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

5 egg whites
85 g caster sugar (can add more if banana is not very sweet)
1/2 tsp cream of tartar

Utensil used: 20cm Tube Pan



  1. Sift all dry ingredients and place in the bowl.
  2. Heat oil to 70C (estimation is fine) and add in the flour. Remove from heat and stir until combined.
  3. Add in banana purée and yolks and mix till well incorporated. Set aside.
  4. Whisk egg white to firm peaks.
  5. Add meringue in 3 portions into the yolk batter and pour into prepared pan.
  6. Bake in the preheated oven at 160 C for about 70-80 mins. or until cooked.
  7. Remove from oven and immediately invert it to cool completely before unmolding.