This recipe for banana chiffon cake is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Claire Lee. For the cake liquid, she uses Coconut Milk Beverage from So Delicious.
Special Diet Notes & Options: Banana Chiffon Cake
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, tree nut-free, and vegetarian. This recipe does use quite a few eggs. If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy?
Banana Chiffon Cake
Prep time
Cook time
Total time
Author: Claire Lee
Serves: 1 cake
Ingredients
- 6 large egg yolks
- 40 grams (scant ¼ cup) sugar
- 60 mL (1/4 cup) oil
- 200 grams (2/3 cup) banana puree (used very ripe bananas)
- 1 tablespoon So Delicious Dairy Free Coconut Milk Beverage
- 120 grams (1 cup) cake flour
- 7 large egg whites
- 40 grams (scant ¼ cup) sugar
Instructions
- In a bowl, manually whisk yolks and sugar till pale in colour.
- Add oil and whisk till combined.
- Add banana puree and so delicious coconut milk, mix well.
- Sieve in flour, mix till incorporated.
- In another bowl, whisk whites will frothy, then add sugar gradually. Whisk till medium peak (I whisked till stiff peak).
- Fold in ⅓ white to the yolk mixture, then pour the mixture to the remaining whites. Fold till just incorporated.
- Pour the batter into a chiffon pan. Bake in preheated oven at 170C (350ºF) for 35 to 40 mins (baking time and temperature subject to individual oven).
- Remove from oven and invert the cake immediately. Unmold when cool down completely.
