Banana Chiffon Cake
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- เผยแพร่เมื่อ 29 พ.ค. 2016
- Facebook: / belmerlion
Banana Chiffon Cake
Ingredients:
There is a typing error in the video. Please use baking powder as written in the description box, not baking soda. Thank you.
225 grams Plain Flour
200 grams Fine Sugar
6 Large Eggs Yolks
1 teaspoon Baking Powder
1/2 teaspoon salt
150 ml. Milk
100 ml. Oil
3/4 teaspoon Banana Essence
1 Banana (15 cm.)
6 Large Eggs Whites
100 grams Fine Sugar
Pan size: 23 cm
Bake in 170°C
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.
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.
Michael you are a true professional. great videos.
Thank you.n😊
Thank
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.
Perfect,,excellent Michael! You impressed me a lot! you're such a very professional chef. I wish i could be like you.
Cake looks marvellous and I love how the video is done too.....no excessive talking.
I’m in Love with all your dishes, 😋 I can’t wait to try them.
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.
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. 😊
Thank you for sharing Michael. I tried baking this cake and my family thought I bought it from the store!
Ya lo hice y me quedo muy rico, sigue asi Michael eres excelente, gracias bendiciones!!!
My favorite is banana bread, so I have to try this one, look yummy.😋.
Thanks 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 :)
Another yummy recipe..thanks for sharing Michael..
Hola Michael, preparé esté chiffónde banana, y me quedó riquísimo y con textura muy suave. Felicitaciones por tu talento en la pastelería!!!
michael please can u help me to measure the ingredients grms. to cup. i want to make this cake and exited..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....
You are welcome. Lots of success to your home base bakery.
Michail bende chiffon cake yaptım olmuş mu
Thank you Michael for such an amazing recipe
Waooo very nice looking good yummy...thank you for sharing this yummy recipe... I like your videos..
Thank you for the recipe sir, I just make the cake today and it come out really great, regards from Singapore
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?
Wao!! que delicioso se ve,gracias x compartir receta exitos..lo preparare.
I did this today and turns out superb!! Thank you Micheal Lim for the recipe 🥰🥰been doing your recipes for quite sometime now. 🇸🇬🇸🇬
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.
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
six very good ,l wanted ti know this pan with the open -end fund,the dough does not come out?
Hi Michael, is the pan needs to be greased before we put in the mixture? Thank you 😊
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
Is the meringue beaten with medium speed throughout to create consistency of air bubbles?
I love your recipes. Thanks Michael 😋
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.
Hi Chef! I wonder where to buy the mold? Please can you let me know. Thanks
the cake looks awesome! thanks for sharing the recipe.
Gracias......Porque no lleva polvo de hornear?
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
Love your baking technique. All your cakes I tried and I'm very thankful.
😍
Love your recipes. They are so accurate that I look like a pro without worries.
Love your recipes wonderful
Love your all cake recipes 😋 thanks for the vids
Wow...mister Michael Lim super profesional..I like this education .Thanks..
Me encantan tus vídeos. Quiero hacer esta receta. Se sirve así o puedo ponerle alguna cobertura. Gracias.
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.
Love your recipe and used it for few times now, thanks.
wow than for the recipe banana cake, hmm yummy
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
Michael Lim, o que é baking soda? Obrigada.
Would it be better to use an immersion stick blender to mash the banana?
i tried the recipe. it's so yummy. thank you Michael Lim
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👍👍👍👍
Se ve muy bien !
Buen tamaño !!
Buen color .
Tout dans la finesse !!! j'adore je vais essayer
Chef mixing egg white until just soft peak or stiff peak?
Stiff peaks.
Tão caprichoso...fácil de aprender com ele.
Thanks Michael...you are good people I love you...💘...
Terima kasih resepnya..sudah saya praktekin..enak dan lembut 🙏🙏🙏
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
I tried this, and usual it turned out to be splendid! 😘😘
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 recipes, thank you👍👍
Wow! Thank you
Beautiful cakes and I like baking. I will try some of the recipes 👍
Did you grease the pan? Do you fold until there's no lumps?
Michael gracias por tus recetas. Dime si puedo remplazar mantequilla por el aceite. gracias
Te saludo de Ecuador 🇪🇨
thank you for sharing your recipe.i love it.
Your cakes are superb and so light and fluffy. Thanks for sharing.
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. 😊
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 👍🏼👍🏼👍🏼👍🏼👍🏼🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
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!
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
Bolo perfeito,obrigada por compartilhar
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
hi Michael may i know what kind of milk in this reciepe, please answer
I sooo ❤ it. Thank you for all of your vids. worth to watch😊😊😊
Hello I want to know what size you baking pan?
Can I use just 200grams sugar?
Half sugar in egg yolks and half one in white egg
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
Se ve suavecito mmmmm!!! lo hare gracias excelente!!!!!!!
Made it yesterday. Very fluffy and spongy. Wish I can upload video to show you. Thanks
Nice
Thank you for your recipe. I baked today and it was very good! :)
can you please do the measurements in cups ?
Thank you very much for sharing this yummy cake. I will try to do this cake.
Keep safe!
hi michael sir!! can i use 3 peaches instead of 1 large banana for peach chiffon cake?? if yes! so can i use 1 more peach to enhance the flavour instead of peach essence cause i don't think so that peach essence is available at my place easily..
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
i try your recipe and it's very simple and easy to make i love it !
Thank you. Glade you like it. 😊
VERYVERY good. Thank you for sharing.lovely.
may I know if my mould is 18cm,how much is the ingredients I nid?
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. 😔
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.
Very good.
Thank you Michael.
İN TH UZBEKİSTAN
老师，我只有10寸的中空模具，请问材料要如何调整？
Cool process. However, what”s the reason adding first the beaten egg whites to the flour batter instead of the other way around?
Hi Michael...Can i do it by cooker machine instead of bake? does it will become so wet?. thanks for reply
It’s so satisfying to watch your videos :)
I really wanted to make this but I only have 18cm baking pan.. how am I suppose to reduce the ings.? I tried some of your recipes and I always perfectly bake them.
I'm going to try it right now. Will let you know if i did it!
Wish me luck🤞
did you grease your pan before putting the mixture?
No greasing required. The ungreased pan gives the cake something to stick on, helping it rise higher and better.
香蕉要和面粉份量相同吗？谢谢