Banana Chiffon Cake

It has been probably over 10 years since I made my last chiffon cake. Fluffy soft sponges, these were one of those beginner’s luck recipes I made… then boom. Nope. I made banana chiffon cake successfully about twice. And then I tried changing it up to orange. Failure. Back to banana. Failure. And I never made another chiffon cake since then.

Perhaps I feel a bit more confident with my baking skills a decade on. Or maybe it’s been the hundreds of Instagram pictures of chiffon cakes enticing me for the past year. Sigh. The last hint I needed to make these cakes was…. *drum roll*… dying bananas on the counter. Yup yup. It has happened again. Like countless times before. This time, fruit flies invited themselves to the party.

Really, this cake didn’t take too many out-of-the-ordinary ingredients.
Banana Chiffon Cake 1

In the sugar department, I chose to use palm sugar or gula melaka as we have it here. And these are the most authentic gula melaka we can get from Malacca itself. I was told that supermarket palm sugar tends to be rock hard because it’s made of cane sugar instead of actual palm nectar. Authentic palm sugar crumbles easily even right out of the fridge.
Banana Chiffon Cake 2

Lots of mashing & mixing.
Banana Chiffon Cake 3-6

I never sift flour for baking but for this, I would advise doing it to maintain as much air & fluff.
Banana Chiffon Cake 7

The banana-yolk mixture done, time to move on to the whites.
Banana Chiffon Cake 8

Yup, so I started on this recipe before realizing I didn’t have cream of tartar. Fortunately, I discovered that white vinegar works just as well. 
Banana Chiffon Cake 9

I learnt that it’s important to whisk in 1/3 of the whipped whites to loosen up the thick banana batter before folding in the rest. My mistake from past chiffon cake disappointments was because I tried to fold in ALL the beaten whites in. Because the banana batter was so thick, I over folded everything & hence knocked out too much air from the batter. Leading to a deflated cake & deflated self esteem. Heh.
Banana Chiffon Cake 10-13

Look how fluffy the batter is!!!
Banana Chiffon Cake 14

Batter poured into the tube pan carefully… even though you’d note I spilled some on the inner ring. Yeah. Dexterity ≠ me.
Banana Chiffon Cake 15

After a long and slow baking, the most important step in this process is to remove the cake right out of the oven & immediately cool it inverted. I used a metal thermos flask & left it that way overnight.
Banana Chiffon Cake 16

Another potential point of failure in preparing this cake is tearing it to crumbs while removing it from the pan. Because we cannot oil the pan prior to baking (as much cling to the pan as possible is needed to ensure the cake can climb to its full height in the oven), the cake naturally sticks to the sides & bottom of the pan. I ran my silicone spatula all around the outer & inner ring as well as the removable bottom. Then carefully lifted it out of the pan onto the plate as gently as humanly possible.
Banana Chiffon Cake 17

Cross section did not disappoint.
Banana Chiffon Cake 22

The cake is properly fluffy & airy from the well whipped egg whites.
Banana Chiffon Cake 21

Because of the mashed bananas, this chiffon cake is not as soft as regular chiffon cakes. However, as far as banana cakes & breads go, this will definitely be the softest banana cake you’ll ever have. I assure you of that. 🙂
Banana Chiffon Cake 20

No frosting needed at all aside from a little dusting of powdered sugar.
Banana Chiffon Cake 19

Plus, the wonderful nutty aroma of palm sugar shines through better without the thick layer of unnecessary frosting that most people scrape off anyway. Well, I scrape frosting off since I never did like teeth-numbingly sugary things.
Banana Chiffon Cake 18

I’m back on the chiffon cake trail. I’m so back. 😉





“Behold, God is my salvation; I will trust, and not be afraid: for the Lord is my strength and my song; He also is become my salvation.” {Isaiah 12:2}

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Banana Chiffon Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • 5 large room temperature Eggs, separated
  • 2¼ cup Flour, sifted
  • 1½ cup grated Palm Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • ⅓ cup Vegetable Oil
  • ⅓ cup Milk
  • 1 tsp Cinnamon Powder
  • 1 cup mashed ripe Banana (about 3 medium)
  • 1 tsp White Vinegar
  1. In a large bowl, combine the flour, sugar, baking powder, cinnamon powder & salt.
  2. In a bowl, stir together mashed bananas & palm sugar. Whisk in the egg yolks, oil & milk.
  3. Add to dry ingredients. Beat until well blended.
  4. In another large bowl with clean beaters, beat egg whites & vinegar on high speed until stiff peaks form.
  5. Whisk ⅓ beaten egg whites into the yolk mixture. Fold in the rest of the whites.
  6. Pour batter into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets.
  7. Bake on lowest rack at 325F or 160C for 60-65 minutes or until top springs back when lightly touched.
  8. Immediately invert baking pan & cool completely.
  9. Run a silicone spatula around sides and center tube of pan. Invert cake onto serving plate.
  10. Dust top with a little powdered sugar. Slice & serve!


Recipe adapted from: Wives With Knives


  1. I don’t think I’ve ever eaten (knowingly) a chiffon cake before – lovely!


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