IMG_3740recipe adapted with modifications from/食谱(经调整)取自于: Minty’s Kitchen

ingredients (7 inch square pan with removable bottom)

40g gula melaka, finely chopped
5g butter
150g banana, cut into pieces (about 1.5 medium bananas)
6 large egg yolk
45g macadamia oil (any nut oil, rice or coconut oil OK)
1 tsp vanilla extract
80g all purpose flour
15g rice flour
1/4 tsp salt

6 large egg white ~ updated
40g caster sugar ~ updated


马六甲椰糖 40克、剁碎
黄油 5克
香蕉 150克、切段(约一条半中号香蕉)
蛋黄 6大颗
夏威夷坚果油 45克(任何坚果油、米油或椰油 OK)
香草精 1小匙
普通面粉 80克
粘米粉 15克
盐 1/4小匙

蛋白 6大颗 ~更新
绵白糖 40克 ~更新


sift flours and salt together twice and set aside
caramelise gula melaka with butter over low heat

pour the above into chopped banana
blend well and set aside

IMG_3722beat egg whites with sugar till stiff and shiny peaks
chill whilst preparing egg yolk batter

IMG_3723using the same egg beater, whisk egg yolk slightly

add in oil, vanilla extract and mashed banana
mix well

add in sifted flour and incorporate well

add in one third portion of egg white meringue to egg yolk batter
fold well with egg whisk

IMG_3731pour entire egg yolk batter into remaining egg white meringue
fold well with spatula

IMG_3732pour batter into pan, tap and level surface with spatula

bake in second lowest rack of 180 degrees C preheated oven for 30 mins
if making hot cross cake, slit cake around 10 mins after baking or when a skin has formed on surface
送入预热至 180摄氏度倒数第二层烤箱烤 30分钟
如做拜拜蛋糕,可在入炉 10分钟后将蛋糕拉出,在面糊顶部划上 “+”

IMG_3736once cake starts to brown, turn off top heat and continue baking till cooked
i turned off top heat at 30 mins, and continued baking for 25 mins
total baking time 55 mins
(baking temperature and time for reference only)
我在蛋糕烤了 30分钟后关掉上火,续烤 25分钟
全程烘焙时间 55 分钟

IMG_3737invert cake and cool completely before unmoulding and slicing




(16) Comments

  • Sylvia (September 19, 2016)

    Hi Victoria,may I know how much sugar to be added to the egg white?

    • Victoria (September 19, 2016)

      Hi Sylvia

      thanks for alerting me. i have updated the post accordingly.

      • sylvia khor (September 27, 2016)

        Thank you. 🙂

  • Nooh (September 19, 2016)

    Hi, what does top heat means? Does it mean you turned off the temp after 30 mins of baking @ 180 deg Celsius but continue baking the cake in the oven for another 25 mins?

    • Victoria (September 19, 2016)

      Some ovens come with top and bottom heat control. I turned off top heat and continued baking with bottom heat

  • joceline (September 19, 2016)


  • Hui Xin (September 19, 2016)

    Can this be baked in a tube pan? If yes,what size?

    • Victoria (September 19, 2016)

      Yes you can. You may like to refer to the original recipe link included above

  • tania (October 3, 2016)

    what if i used your recipe in tube pan? is it matter? why you didnt used cream of tar tar? thanks 🙂

    • Victoria (October 3, 2016)

      Hi, original recipes suggest 20cm tube pan.

      An authentic chiffon cake does not use any raising agent which is why I never use these in any of my chiffon bakes.

      • tania (October 3, 2016)

        thanks Vic.. i already tried a lot of your recipe, and it did very well and good either..
        do you have any banana bread recipe? like banana bread starbuck copycat maybe.. hehe..

  • Pearl (November 10, 2016)

    Hi, may I know why you omitted baking powder? Tks!

    • Victoria (November 10, 2016)

      Hi, an authentic chiffon cake doesn’t use any raising agent. Hence You will note that in my chiffon recipes, I hv chosen to stay authentic. Hope this help

      • Pearl (November 10, 2016)

        Thanks for the advice!

  • Pearl (November 11, 2016)

    Hi, may i ask for advice. Can this be baked in normal cake pan without removable base. Also, can any chiffon cake recipe be bake in non-tube cake pan? Tks

  • Yinyin (August 10, 2017)

    Hi Victoria, can I omit the rice flour or substitute with something else like corn flour? Thanks =)

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Victoria Bakes – Baking into the Ether