Banana Chocolate Chiffon Cake Recipe

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Baking Summary

  • Oven Temperature : 180°C
  • Baking Time : 35 minutes
  • Mould Size : 9"

    • Ingredients

    Chiffon Cake

    A

  • 150 g of High Protein Flour
  • 5 g of Baking Powder
  • 15 g of Cocoa Powder
  • 30 g of Ground Hazelnuts
  • 100 g of Sugar
  • 3 g of Salt

    • B

  • 70 ml of Cooking Oil
  • 4 Egg Yolks
  • 120 ml of Fresh Milk
  • 100 g of Banana Puree
  • ½ tsp of Banana Paste

    • C

  • 4 Egg Whites
  • 80 g of Sugar
  • ¼ tsp of Cream of Tartar

    • Cake Ganache

  • 250 g of Dairy Whipping Cream
  • 250 g of Cooking Chocolate
  • 1 tbsp of Glucose Syrup
  • 20 g of Butter

    • Cake Filling

  • 200 g of Fresh Bananas
  • 200 g of Non-Dairy Fresh Cream

    • Method

    1. Mix the dry ingredients A.
    2. Add in ingredients B and stir until well blended.
    3. Beat egg white for 1 minute, add in sugar and cream of tartar slowly, beat again until stiff.
    4. Fold in ingredients C and blend evenly into the batter. Bake at 180°C for 35 minutes.

    Decoration

    1. Slice cake into 3 layers.
    2. Cut bananas into small pieces and mix with fresh cream.
    3. Spread each layer with filling.
    4. Cover the whole cake with chocolate fudge.
    5. Chill in fridge before serving.

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