Banana Chiffon Cake (cooked dough)

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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.




  1. Elly said

    Hi, jeannie. Can i omit baking soda n baking powder?


    • jeannietay said

      You can omit the baking powder, but add the baking soda as banana is acidic .


  2. Elly said

    Thanks jeannie 😄😄😄

    Liked by 1 person

  3. Yvette said

    HI Jeannie,
    My nephew wanted a banana birthday cake..can you tell me how I can convert to birthday cake with frosting?


    • jeannietay said

      This cake is too soft to frost. Try the banana walnut butter cake instead.


  4. Fann said

    Hi Jeannie, can I use Del Monte banana or any specific kind?


    • jeannietay said

      Any kind as long as it’s banana:P make sure they are soft and very ripe


  5. Ling said

    Hi Jennie, How different does the cooked dough method banana cake taste compared to the normal method you blog in 2015? Im interested to know. thanks.


    • jeannietay said

      Hi Ling, cooked dough produced softer cake texture. However the other recipe has more liquid, so it’s also very soft. You can try both to see the results for yourself.


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