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Bolo Chiffon de Banana

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 350
A light and fluffy banana chiffon cake with a delicate texture and rich banana flavor, perfect for any occasion.

Ingredients

Group A

  • 220 g flour (all-purpose flour)
  • 60 g cornstarch (cornstarch)
  • 11 g baking powder (chemical leavening)
  • 2 g refined salt
  • 153 g egg yolks (about 3 large yolks)
  • 100 g sugar (crystal sugar)
  • 122 g banana (mashed ripe banana)
  • 75 mL water
  • 120 mL vegetable oil (corn or sunflower oil)
  • 275 g egg whites (about 9 whites)
  • 2 g cream of tartar
  • 210 g sugar (additional for meringue)

Instructions 

  • Preheat oven to 180°C. Do not grease the chiffon mold.
  • Sift dry ingredients (Group A) together and set aside.
  • Cream egg yolks and sugar until pale and fluffy.
  • Add mashed banana and mix, then add water and continue mixing.
  • Gradually add oil while mixing.
  • Beat egg whites with cream of tartar until stiff peaks form, about 6-7 minutes.
  • Mix dry ingredients into the egg yolk mixture, then fold in 1/3 of the meringue. Gently combine and pour into ungreased chiffon mold.
  • Bake at 180°C for 50-55 minutes, then cool upside down before removing from mold.

Notes

Ensure the cake is completely cooled before removing from the mold to maintain its airy texture.
Calories: 350kcal
Cost: $12
Course: Dessert
Cuisine: Brazilian
Keyword: banana