Banana chiffon cake... super fluffy and moist. Trying to make banana sponge cake recipe which turn out fluffy and moist. I have a chiffon cake theory! You may agree or disagree with me.

Add egg yolks, water, oil, and vanilla extract and beat until smooth. Most of my banana bread treats in my website has this soft, moist and compact texture, except for the Banana Sponge Bread and Chocolate Banana Sponge Muffin. Those two used the same method that I used to make this Banana Chiffon Cake which is basically preparing the eat yolk banana mixture and whipping the egg white to achieve a light as fluffy. Bunda dapat menyiapkan Banana chiffon cake... super fluffy and moist menggunakan 14 bumbu dan dalam 7 tahapan. Begini cara menyiapkan masakannya.

Bahan-bahan yang dibutuhkan Banana chiffon cake... super fluffy and moist

Olah Bahan A: sebanyak .
Bunda dapat Siapkan kuning telur sebanyak 6 butir.
Olah gula pasir sebanyak 25 gr.
Olah minyak sayur sebanyak 60 ml.
Siapkan pisang ambon tanpa kulit, dilumatkan sebanyak 180 gr.
Olah ekstrak vanila sebanyak 1/2 sdt.
Siapkan terigu (saya pakai kunci biru) sebanyak 110 gr.
Olah baking powder (diresep asli tdk ada) sebanyak 1/4 sdt.
Olah baking soda (diresep asli 1/4 sdt) sebanyak 1/2 sdt.
Bunda dapat Siapkan garam sebanyak 1/4 sdt.
Siapkan Bahan B: sebanyak .
Olah putih telur (diresep asli cma 6 butir) sebanyak 8 butir.
Olah cream of tartar (saya pakai 2 gr) sebanyak 1/2 sdt.
Bunda dapat Siapkan gula pasir sebanyak 90 gr.

They're moist, not too sweet, and include egg yolks (unlike Angel food cake) which keeps them sturdier and moister. Chiffon cake uses traditional ingredients such as eggs, flour, sugar, baking powder, oil and flavoring. The light texture comes from whipping the egg whites separately from the other ingredients, then folding in the fluffy egg whites the remaining batter. Well, google banana cake / bread and there are tons of recipes available.

Langkah-langkah Untuk Membuat Banana chiffon cake... super fluffy and moist

Panaskan otang dengan api sedang cenderung kecil, atau dgn suhu 160C.
Mixer telur dan gula dengan kecepatan sedang sampai berwarna pucat. Turunkan kecepatan mixer ke yg paling rendah, masukkan minyak sayur, aduk rata. Masukkan pisang, aduk rata. Lalu masukkan terigu, baking powder, dan baking soda, mixer sebentar. Masukkan garam, aduk dengan whisk sampai adonan homogen.
Mixer putih telur dengan kecepatan rendah, sampai berbusa dan setengah mengembang. Masukkan cream of tartar, dan gula pasir dibagi 3 tahap. Setelah semua gula masuk, naikkan kecepatan mixer ke medium, kocok sampai terbentuk firm peak. Lama waktu mengocok dgn mixer kurleb 9-10 menit.
Tuang adonan ke loyang chiffon, ketuk2 loyang beberapa kali untuk memastikan tidak ada gelembung udara di dlm adonan. Oven selama 60-70 menit..
Lakukan tes tusuk, jika adonan sudah matang, segera keluarkan dari oven. Balik loyang chiffon, bisa dimasukkan ke dlm botol, atau diganjal dgn apa saja, yg penting kue tidak jatuh. Tunggu sampai dingin..
Setelah dingin, sisir bagian sisi loyang dengan pisau kecil, tekan bagian bawah loyang. Sisir bagian bawah loyang, keluarkan kue..
Tips: jangan olesi loyang dgn apapun. Setelah matang harus segera dikeluarkan dari oven dan dibalik..

If you look under images, you could see a variety of textures - chiffon-looking types, bread-like types, moist-dense types, etc. If you are like me, then this Super MOist Banana Cake recipe is for you. This is absolutely the best banana cake I have ever made/tasted. It was very moist and had a lot of banana flavor. It seems like such a simple recipe by the ingredients but it sure does make an impressive tasting cake.