Banana Chiffon Cake Moist | Japanese Recipe | wa's Kitchen
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- เผยแพร่เมื่อ 16 มิ.ย. 2021
- Using bananas we can still make a very light chiffon cake. And since I packed quite a bit of fruits, you can also enjoy a lovely banana flavour. Finally it is a great recipe for using those spare egg whites ;-) Please try it!
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Ingredients (for a 17cm diameter angel food cake tube pan) :
- 4 eggs
- 1 egg white
- 40g+40g white sugar
- 35g vegetable oil
- 1 tbsp milk
- 70g plain flour/cake flour
- 180g bananas
- 1 tsp lemon juice
- 1 tsp vanilla extract (or vanilla powder) - แนวปฏิบัติและการใช้ชีวิต
Did you not grease and flour the Angel food pan? I’m surprised it did not stick.
Hello, to make chiffon cake, we should not grease or flour the pan to stick the dough into the pan🙂
Thank you. I now know not to grease the pan because you turn the pan upside down while it cools. So doing that would be a bad idea.
May I know what is the actual size of your cake pan?
Hello, I use the mold dia 17cm.
Is it possible to get the recipe in cups instead of grams please? Thank you
Hello, I am not used to measure with cups... sorry for the inconvenience...
@@wasKitchen If the person has a smartphone, ask for conversions. It works!
How many grams are the eggs?
Hello, I use eggs (1 egg about 50g).
What is the actual size of your cake pan?
Sorry for so late reply I totally missed this... 🙇♀️ My pan is 17cm diameter and 20cm height
@@wasKitchen Thank you for this information.
Dear, i have baked my cakes twice using your recipe.. i followed all the details, but the result the cakes did not rise.. so dissapointed
Hello, I am sorry about it. you did not put any grase (butter, or oil) in the cake mold? You beat white egg enough? I have not much ideas why the cake did not rise. The most cases are grasing the mold..