Michael, Tried making it again and I found out it was my fault that my cake come out the pan as soon as I inverted the pan to cool off. I baked my cake at 350 degrees instead of 325 degrees. Now my family, friends and me can enjoy every bit of the banana chiffon cake. Thanks once again. Looking forward for more cakes from your collections.
Hi juliet, you can only learn by making mistake. Success come from persistent and never give up. Find out what's wrong and try again. You will only gain knowledge this way. I am glad everything came out great. Good luck and all the best.
Mr Michael, I tried this chiffon, I was really amazed how soft and jumpy the cake was my daughter never stopped eating them until it was gone. Thank you for sharing your talent with us.
Sir Michael, I have followed your recipe baked the (Banana Chiffon Cake) yesterday, its turned out well and yummy. Your recipe is truly reliable. Many thanks.
Tried this recipe without the Essence. It's good. My folks loves it, my family loves it. Usually every CNY (Chinese new year) I will make orange sponge cake and Pandan cake. This will be a nice variation. Thanks.
Hi Michael , love watching yr baking videos. They are clear & easy to follow recipes. Seriously u r now my baking idol! I hv made this today & it turned up light & soft. Although i hv converted the ingredients to fit for a 17inch pan, still i threw away some batter. During the bake, it risen too much as my batter was almost at rim. It wasnt as nice as yours but tasted really amazing. Thank you Michael.
I love the texture of the cakes that you bake. I also love the thought & deliberate movement that goes into your preparation & execution. It's like watching a cake baking ballet. Please continue to give these brilliant instructions Michael? Thank you!
Je rate trop souvent mes gâteaux mais là je me suis surprise moi même impossible de passé à côté précis et très simple a suivre!!Merciii pour cette délicieuse recette !!
Hi Michael.... U r d best chef.... I wanted to start my own home based bakery nd all of your recipes made my things very easy.... Every description and detailing are just awesome... Thank u sooo much....
Your unmoulding was done very skillfully - most folks don't get all the golden crust out of the pan, leaving a lot of it behind and "bald" patches on the cake. Congrats!
Michael you are a true professional (: I found your videos just 2 weeks ago. I tried this recipe recently it came out amazing so moist and the rise was incredible (: keep up the great work
Michael, Deus te abençoe cada vez mais, quando quer ajudar outras pessoas , não existe barreira, vc. É um exemplo com seus vídeos que tem abençoado muitas pessoas,sem falar nada, passando receitas com carinho ajudando, a muitos, sou uma delas.God bless ...
Maravilloso todo lo que vi, muy buenos vídeos, sencillos, claros, te felicito y voy a estar probando estos dias una chiffon como haces vos, gracias por compartir tus recetas, sos un genio !! :)
Thanks for the recipe..love the flavour. I didnt use the banana essence because i use 1 large banana and i still can taste the banana. My family loves it.
Made one right after I saw your video. It turned out to be so perfect, thanks so much for sharing 😊. My bake pan is getting old, thinking about replacing it. Is it wise to buy a non-stick pan? Would it affect the rising process?
I just found your vidio by chance when I'm looking for cake and i just make your recepi chocolate chiffon cake and i made it because before always fails,thank you so much for all your vid, n now I'm making cake everyday from all your vidio n btw i'm subs right away thanks again, best regards from hk
You are amazing and wonderful I can’t stop thanks you really fabulous you and your great beautiful hands thanks so so much you are tops chefs on you tube 👍🏼👍🏼👍🏼👍🏼👍🏼🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
Dear mr. Michael Lim. I very enjoy with your videos, very detail. I like all your recipes. But in this recipe can i replace the bananas with avocado? Thank you
Fantastic looking cake, I need to start making some of these recipes, but I am having a hard time deciding which one first. lol Thanks for another great demonstration of how easy baking can be when organized.
i try to make a cake from your recipe banana chiffon but my doesn't looks like yours and the cake its not moist but can you please tell me what did i do wrong and i followed your recipe too but i don't understand can you please help :(
I love the brown crust at the sides of chiffon cake, but when i ummold,the brown brust always stick to the pan,not the cake. Is using a sharp,thin knife thevtrick? I used long,flat metal spreader, the one used for spreading frosting.
To make meringue, you always need to add sugar hold it together, if necessary, you can also add cream of tartar to stabilise the egg the meringue even more, depending on the recipe you are making.
Hi chef Michael, my tube pan is 20 cm and should i maintain the same weight measurement of all the ingredient or lower it and the heat as well.. Thanks
Hi sir 🌷 as usually a great cake and amazing .. i wanna ask you .. if i reduce the amount of sugar in any of your chiffon cakes recipes .. does it affect the result ?
I baked today the chiffon cake. But when I turned it upside down to cool, the cake detached from the pan and dropped. Why is it? Also, when I finished beating the egg white, there's a layer of 'liquid' at the bottom. What could this be due to?
Hello Michael! how are you? thank you so much for your videos, I'm so grateful. I have a few questions pls, for this video I noticed you used a rising agent, would that be because of the weight of the banana and also that no vinegar was used in the chocolate or banana and would that be because these to cakes have a added flavour as a pose to it being just a vanilla flavour? Hope your able to answer thanks in advance
Hi Michael, I have just started to follow you in all your wonderful cake recipes especially chiffon cakes. By the way, can I add 1 tsp of cream of tartar or baking powder to the meringue instead of just egg white and sugar? Can I use 7 instead of 6 large eggs as my tube pan is 26cm size.
Michael, I have made this banana chiffon cake turned out really great, and my family really loved the cake. So I tried doing another it come out really good but when I let it cool just like any another chiffon cake cake. It fell from the pan I don't know what I did wrong. I did exactly what I did in your video and the previous baking I did. I really wonder why it happened like that. Do you have any answer to this problem? So I could avoid it next time, I want your recipe for this cake, that's why it just puzzled me why I have this problem when it was the first time I did it and the first one come out just fine. Help. Thanks
hi there michael lim! another marvelous-looking cake. thanks always for sharing. i would like to double the banana... any sugnificant adjustments i need to do? thanks very much.
You need to adjust your liquid ingredients. You have to experiment it yourself until you get the right amount among of liquid you need to achieve the texture you want.
Hi... that looks delicious , may i know how do we bake chiffon cake ? Do we need to used top and bottom heat or just the bottom heat on the lower rack ? Thanks
Hi Michael, Can I clarify whether the total amount of fine sugar used is 300 gm or 200 gm? You had used 200 gm of fine sugar in the flour mixture earlier. Then you used another 100 gm while beating the egg white making the total amount of 300 gm fine sugar. Thank you for the video.
Hi Michael, Greeting from Singapore. Thanks for sharing your recipe and the very detail step by step video. I made this banana chiffon cake with great success. It's very good to eat. All the best to you. My name is Cashew (actually it's my cat's name😅)
Hello Michael, I have baked this cake following your recipe tonight! It came out so delicate, soft and delicious!! One of the best banana cakes I have ever tasted!! However, my cake deflated and shrank a little during cooling. My question is, would adjusting to a slightly higher temperature during baking prevent this problem from re-occurring? Otherwise, should I reduce the wet ingredients by 5-10ml so that the cake may be a little firmer which may prevent it from deflating? Thanks in advance for your guidance!!
No need to adjust the ingredients. It is perfect as it is. This cake will always deflate a little. Can't give you any advise until I see a pics of your cake to show what exactly happened.
Thanks! Everyone loves the cake. It was demolished b4 I can take a picture! I am going to make it again this Friday. If it deflates again, I will take a picture and send it to you!
Is this recipe suitable for a round spring shape? Or just for such a shape with hole? I tried to bake it in normal round shape. And my cake was flat after the cool down.
Hi Michael, I followed your receipe and method. The cake turned out lovey to taste and looked delicious although it was abit too brown due to the high heat. For the next time, I would like to add orange to the flavour. Do I need to replace the liquid for say, a tablespoon or more of orange juice? Tks.
Can you write it down in your description box all the recipes so that its easy for your viewers to follow up ! Thank you for your reply also if I used an old caster sugar di u think the result will be good ! Thanks for your reply ! Your viewers from Scotland ! Stay safe !
Hi.. that cake looks yummy can you please write the recipe in cups ? and do I have to use the tube pan?? cant I use any round pan instead cuz I dont have one like yours.. I have smaller and shorter in depth .. thank you
Hi, thanks for your message. You can always convert the measurements easily online. If you want to achieve a high and tall cake like this one, you have to use a tube pan. If you like I have another recipe that you don't need a tube pan. It is banana sponge cake. It is a soft and moist cake. 😊
+Michael Lim thanx for your reply 👍 please upload more videos you do a really great job but just try in the future to write them in cups if if you can ..
I making mango chiffon cake using your banana recipes, just change the banana with mango, milk with coconut milk ... really yummy ....
Natania Lely did you use same quantity for the mango?
Natania Lel y
Natania Lely ..look very yummy your recepi ,i'll try it.
Natania Lely wwcwwcccb
Can i see ur recepi
Michael,
Tried making it again and I found out it was my fault that my cake come out the pan as soon as I inverted the pan to cool off. I baked my cake at 350 degrees instead of 325 degrees. Now my family, friends and me can enjoy every bit of the banana chiffon cake. Thanks once again. Looking forward for more cakes from your collections.
Hi juliet, you can only learn by making mistake. Success come from persistent and never give up. Find out what's wrong and try again. You will only gain knowledge this way. I am glad everything came out great. Good luck and all the best.
Mr Michael,
I tried this chiffon, I was really amazed how soft and jumpy the cake was my daughter never stopped eating them until it was gone. Thank you for sharing your talent with us.
I am glad your daughter like it. Many greetings. 😊
Sir Michael, I have followed your recipe baked the (Banana Chiffon Cake) yesterday, its turned out well and yummy. Your recipe is truly reliable. Many thanks.
Tried this recipe without the Essence. It's good. My folks loves it, my family loves it. Usually every CNY (Chinese new year) I will make orange sponge cake and Pandan cake. This will be a nice variation. Thanks.
Cake looks marvellous and I love how the video is done too.....no excessive talking.
Hi Michael , love watching yr baking videos. They are clear & easy to follow recipes. Seriously u r now my baking idol! I hv made this today & it turned up light & soft. Although i hv converted the ingredients to fit for a 17inch pan, still i threw away some batter. During the bake, it risen too much as my batter was almost at rim. It wasnt as nice as yours but tasted really amazing. Thank you Michael.
I love the texture of the cakes that you bake. I also love the thought & deliberate movement that goes into your preparation & execution. It's like watching a cake baking ballet. Please continue to give these brilliant instructions Michael? Thank you!
Thank you for the compliment. Much appreciated :)
Thank you for sharing Michael. I tried baking this cake and my family thought I bought it from the store!
Je rate trop souvent mes gâteaux mais là je me suis surprise moi même impossible de passé à côté précis et très simple a suivre!!Merciii pour cette délicieuse recette !!
Perfect,,excellent Michael! You impressed me a lot! you're such a very professional chef. I wish i could be like you.
Michael you are a true professional. great videos.
Thank you.n😊
Thank
Hi Michael.... U r d best chef.... I wanted to start my own home based bakery nd all of your recipes made my things very easy.... Every description and detailing are just awesome... Thank u sooo much....
You are welcome. Lots of success to your home base bakery.
Your unmoulding was done very skillfully - most folks don't get all the golden crust out of the pan, leaving a lot of it behind and "bald" patches on the cake. Congrats!
Thank you Lem Tay. 😊
Michael you are a true professional (: I found your videos just 2 weeks ago. I tried this recipe recently it came out amazing so moist and the rise was incredible (: keep up the great work
Thank you. 😊
Nurefsan Davulcu mmm
Do you have a book that created by you? Let me know where I can buy it.
Ya lo hice y me quedo muy rico, sigue asi Michael eres excelente, gracias bendiciones!!!
Thank you for the recipe sir, I just make the cake today and it come out really great, regards from Singapore
Michael, Deus te abençoe cada vez mais, quando quer ajudar outras pessoas , não existe barreira, vc. É um exemplo com seus vídeos que tem abençoado muitas pessoas,sem falar nada, passando receitas com carinho ajudando, a muitos, sou uma delas.God bless ...
Thank you Julia. 😊
tamil
rrceipe
Thank you, Michael! I made it - great cake! I tried 3 times of KitchenTigress's recipe and 3 times it flat down, but yours recipe is the Best!
Love your recipe and used it for few times now, thanks.
My favorite is banana bread, so I have to try this one, look yummy.😋.
Thanks Michael👏.
I did this today and turns out superb!! Thank you Micheal Lim for the recipe 🥰🥰been doing your recipes for quite sometime now. 🇸🇬🇸🇬
Love your recipes. They are so accurate that I look like a pro without worries.
Love your recipes wonderful
Maravilloso todo lo que vi, muy buenos vídeos, sencillos, claros, te felicito y voy a estar probando estos dias una chiffon como haces vos, gracias por compartir tus recetas, sos un genio !! :)
Thank you ciene castro. 😊
The best👍👍👍👍
Thanks for the recipe..love the flavour. I didnt use the banana essence because i use 1 large banana and i still can taste the banana. My family loves it.
Made one right after I saw your video. It turned out to be so perfect, thanks so much for sharing 😊. My bake pan is getting old, thinking about replacing it. Is it wise to buy a non-stick pan? Would it affect the rising process?
Hola Michael, preparé esté chiffónde banana, y me quedó riquísimo y con textura muy suave. Felicitaciones por tu talento en la pastelería!!!
I’m in Love with all your dishes, 😋 I can’t wait to try them.
i tried the recipe. it's so yummy. thank you Michael Lim
Love your baking technique. All your cakes I tried and I'm very thankful.
😍
I just found your vidio by chance when
I'm looking for cake and i just make your recepi chocolate chiffon cake and i made it because before always fails,thank you so much for all your vid, n now I'm making cake everyday from all your vidio n btw i'm subs right away thanks again, best regards from hk
Wow...mister Michael Lim super profesional..I like this education .Thanks..
Thank you Michael for such an amazing recipe
Dear Michael, why u add extra 100g suguar in to egg whites? i love all your recipies ,, u r the best among all the youtubers❤️
Michail bende chiffon cake yaptım olmuş mu
Beautiful cakes and I like baking. I will try some of the recipes 👍
the cake looks awesome! thanks for sharing the recipe.
You are amazing and wonderful I can’t stop thanks you really fabulous you and your great beautiful hands thanks so so much you are tops chefs on you tube 👍🏼👍🏼👍🏼👍🏼👍🏼🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
It’s so satisfying to watch your videos :)
Wao!! que delicioso se ve,gracias x compartir receta exitos..lo preparare.
Made it yesterday. Very fluffy and spongy. Wish I can upload video to show you. Thanks
Chef mixing egg white until just soft peak or stiff peak?
Stiff peaks.
2 questions. Can you blend the banana with a blender? Also, should you grease and flour the chiffon pan up first before pouring in the batter?
Yes you can and no on your question #2
Thank you for your recipe. I baked today and it was very good! :)
I enjoyed watching your video!!
It looks yummy!
Merry Christmas 🎄
Dear mr. Michael Lim.
I very enjoy with your videos, very detail. I like all your recipes. But in this recipe can i replace the bananas with avocado? Thank you
i made cake many time and without baking powder i get good result. you use 6 large eggs. it's enough to make cake nice
i try your recipe and it's very simple and easy to make i love it !
Thank you. Glade you like it. 😊
michael please can u help me to measure the ingredients grms. to cup. i want to make this cake and exited..thank you
Michael all your tutorial very good thank for sharing.👍👍
Thank you very much for sharing this yummy cake. I will try to do this cake.
Keep safe!
Fantastic looking cake, I need to start making some of these recipes, but I am having a hard time deciding which one first. lol Thanks for another great demonstration of how easy baking can be when organized.
super ......
Tks for the recipe, Michael, had this for tea today. We loved it, its soft & fluffy. 2nd cake fm you which I have baked successfully. Many tks.
You are welcome jen. 😊
Waooo very nice looking good yummy...thank you for sharing this yummy recipe... I like your videos..
♥️ your recipes, thank you👍👍
i try to make a cake from your recipe banana chiffon but my doesn't looks like yours and the cake its not moist but can you please tell me what did i do wrong and i followed your recipe too but i don't understand can you please help :(
Your cakes are superb and so light and fluffy. Thanks for sharing.
I love the brown crust at the sides of chiffon cake, but when i ummold,the brown brust always stick to the pan,not the cake. Is using a sharp,thin knife thevtrick? I used long,flat metal spreader, the one used for spreading frosting.
Michael, you are a great baker 👍🏻👍🏻👍🏻👍🏻👍🏻
Thanks for the detailed recipe.
Terima kasih resepnya..sudah saya praktekin..enak dan lembut 🙏🙏🙏
Yummy chiffon. Thanks Chef Lim.
Nice what is the reason of adding some sugar to the egg whites while beating?
To make meringue, you always need to add sugar hold it together, if necessary, you can also add cream of tartar to stabilise the egg the meringue even more, depending on the recipe you are making.
Michael Lim cream of tartar in what quantity pls? ... Thanks so much Micheal, ur videos has made me a better baker.
About 1/8th to 1/4th of a tsp per egg white.
Hi chef Michael, my tube pan is 20 cm and should i maintain the same weight measurement of all the ingredient or lower it and the heat as well.. Thanks
Hi sir 🌷 as usually a great cake and amazing .. i wanna ask you .. if i reduce the amount of sugar in any of your chiffon cakes recipes .. does it affect the result ?
engebtisaam it will cause sugar not only there for sweetness but they’re there to help the eggs white stable and not collapse
I baked today the chiffon cake. But when I turned it upside down to cool, the cake detached from the pan and dropped. Why is it? Also, when I finished beating the egg white, there's a layer of 'liquid' at the bottom. What could this be due to?
Cool process. However, what”s the reason adding first the beaten egg whites to the flour batter instead of the other way around?
Here lies the secret of the success of this cake and I applied the ingredients and the method accurately
ما أجملها و ألذها! !! تستحق المشاهدة في كل يوم....كيكة شهية.
Thank you.
I love your recipes. Thanks Michael 😋
Please give us sponge version of this cake 🙏 your recipe never fails ❤️
I sooo ❤ it. Thank you for all of your vids. worth to watch😊😊😊
Hello Michael! how are you? thank you so much for your videos, I'm so grateful. I have a few questions pls, for this video I noticed you used a rising agent, would that be because of the weight of the banana and also that no vinegar was used in the chocolate or banana and would that be because these to cakes have a added flavour as a pose to it being just a vanilla flavour? Hope your able to answer thanks in advance
thanks for your recipe , i just dont know the equivalents of grams to cups,
I've just come across yr chiffon cake recipe. I'm going to try it tomorrow. I want to know what oil to use - vegetable oil? Thanks.
Any flavourless oil will do.
hi michael, anyway to replace the banana essence?
You can leave out the banana Essence.
Hi Michael I try your recipe to day , I make to cupcake bake 330 * F for 45” it come out sooooo good Thanks many many
👍👍👍👍❤️❤️❤️❤️
Me encantan tus vídeos. Quiero hacer esta receta. Se sirve así o puedo ponerle alguna cobertura. Gracias.
Hi Michael, I have just started to follow you in all your wonderful cake recipes especially chiffon cakes. By the way, can I add 1 tsp of cream of tartar or baking powder to the meringue instead of just egg white and sugar? Can I use 7 instead of 6 large eggs as my tube pan is 26cm size.
Michael,
I have made this banana chiffon cake turned out really great, and my family really loved the cake. So I tried doing another it come out really good but when I let it cool just like any another chiffon cake cake. It fell from the pan I don't know what I did wrong. I did exactly what I did in your video and the previous baking I did. I really wonder why it happened like that. Do you have any answer to this problem? So I could avoid it next time, I want your recipe for this cake, that's why it just puzzled me why I have this problem when it was the first time I did it and the first one come out just fine. Help. Thanks
You should let him longer in the oven
Sorry I forgot to ask is fine sugar and granulated sugar the same and if not can the granulated sugar be used instead. And if not why? Pls thanks
Would it be better to use an immersion stick blender to mash the banana?
hi there michael lim! another marvelous-looking cake. thanks always for sharing. i would like to double the banana... any sugnificant adjustments i need to do? thanks very much.
You need to adjust your liquid ingredients. You have to experiment it yourself until you get the right amount among of liquid you need to achieve the texture you want.
Michael Lim
Thanks for the reply, Michael! More power to you!
Hi... that looks delicious , may i know how do we bake chiffon cake ? Do we need to used top and bottom heat or just the bottom heat on the lower rack ? Thanks
You need top and bottom heat. Place the cake pan in the middle of the oven.
Michael Lim thank you Michael , the cake came out beautifully .... 😊
Hi Michael,
Can I clarify whether the total amount of fine sugar used is 300 gm or 200 gm? You had used 200 gm of fine sugar in the flour mixture earlier. Then you used another 100 gm while beating the egg white making the total amount of 300 gm fine sugar. Thank you for the video.
Yes, the total amount of the Sugar is 300 grams.
@@michaellim, can I reduce the sugar to total 200gms
hello michael
may i do this recipe in other kind of pan?,because i dont have one as yours
Hi asline, unfortunately this recipe needs a tube pan. It won't work on regular pan. The pan needs to have a hole in the middle. 😔
Thanks Michael...you are good people I love you...💘...
six very good ,l wanted ti know this pan with the open -end fund,the dough does not come out?
Hi Michael, Greeting from Singapore. Thanks for sharing your recipe and the very detail step by step video. I made this banana chiffon cake with great success. It's very good to eat. All the best to you. My name is Cashew (actually it's my cat's name😅)
Hello Cashew, many greetings from Belgium. 😊
I love your videos, it's great that no one is talking at the same time 👍👍
kembang goyang
Hi Michael, I just want to make sure we use 1 tbsp of baking soda not baking powder, right?
Is baking powder, not baking soda. It was a typing mistake in the video. Just follow the recipe in the description box.
Michael Lim
Thank you very much for your time😊
I love your folding egg white
Hello Michael,
I have baked this cake following your recipe tonight! It came out so delicate, soft and delicious!! One of the best banana cakes I have ever tasted!! However, my cake deflated and shrank a little during cooling. My question is, would adjusting to a slightly higher temperature during baking prevent this problem from re-occurring? Otherwise, should I reduce the wet ingredients by 5-10ml so that the cake may be a little firmer which may prevent it from deflating? Thanks in advance for your guidance!!
No need to adjust the ingredients. It is perfect as it is. This cake will always deflate a little. Can't give you any advise until I see a pics of your cake to show what exactly happened.
Thanks! Everyone loves the cake. It was demolished b4 I can take a picture! I am going to make it again this Friday. If it deflates again, I will take a picture and send it to you!
Mr Michael. I love your chiffon cake and the procedure is clear.. I will make this. No need for cream of tartar anymore? Just asking . Thank you..
yes, no need cream of tartar. If you want to use it, is ok too.
Is this recipe suitable for a round spring shape? Or just for such a shape with hole? I tried to bake it in normal round shape. And my cake was flat after the cool down.
This chiffon cake recipe is tailored to use in tube pan. You can't use it in any other pan afraid.
Michael Lim danke
Hi Michael, I followed your receipe and method. The cake turned out lovey to taste and looked delicious although it was abit too brown due to the high heat. For the next time, I would like to add orange to the flavour. Do I need to replace the liquid for say, a tablespoon or more of orange juice? Tks.
Do you mean adding orange flavour to this banana chiffon cake?
Yes, with freshly squeezed orange juice.
Banana and orange flavour together...lol, you can try.
Can you write it down in your description box all the recipes so that its easy for your viewers to follow up ! Thank you for your reply also if I used an old caster sugar di u think the result will be good ! Thanks for your reply ! Your viewers from Scotland ! Stay safe !
Hi Michael...Can i do it by cooker machine instead of bake? does it will become so wet?. thanks for reply
Hi.. that cake looks yummy
can you please write the recipe in cups ?
and do I have to use the tube pan??
cant I use any round pan instead cuz I dont have one like yours.. I have smaller and shorter in depth ..
thank you
Hi, thanks for your message. You can always convert the measurements easily online.
If you want to achieve a high and tall cake like this one, you have to use a tube pan.
If you like I have another recipe that you don't need a tube pan. It is banana sponge cake. It is a soft and moist cake. 😊
+Michael Lim thanx for your reply 👍
please upload more videos you do a really great job but just try in the future to write them in cups if if you can ..
Thank you too. I will mention it under the description in the future. 😊
I use the glass loaf and bake in smeg oven 170 c ,is too heat so I adjust to be 100 c the surface have a tiny crack, pleas suggest me,thank you
Hi Michael, thanks a lot for this recipe, it's so good and simple that I baked it 3 times already!
So happy you like it. 😊