Banana Chiffon Cake

Banana Chiffon Cake

Super B banana chiffon cake recipe


  • 5 eggs
  • 125g fine sugar
  • 200g self-raising flour
  • 50ml vegetable oil
  • 1 banana (mashed)
  • 50ml coconut cream
  • 1 tsp cream of tartar
  • 1 tsp vanilla essence


Preheat fry pan on medium heat for 10 minutes.

Meanwhile, separate egg whites from egg yolks. In a mixing bowl, beat egg whites, sugar and cream of tartar until stiff peaks form.

Add in egg yolks, oil, banana, coconut cream & vanilla  essence and mix evenly using a wire whisk.

Sieve self-raising flour into mixing bowl and fold in flour slowly using a rubber spatula. Ensure flour is evenly folded into mixture.

Grease a big cake mould with butter and dust with a thin coat of flour. Pour mixture into mould and bang mould lightly to release trapped air bubbles in mixture.

Put mould into frying pan and switch to low heat. Bake for 15 minutes or until water droplets condense on glass cover and start dripping down to sides.



  • For pandan flavour, replace banana with 50ml of pandan extract.
  • For orange flavour, replace banana with 100ml of orange juice and leave out coconut cream. 
  • Ensure eggs are at room temperature before beating
  • Ensure egg whites do not have any trace of egg yolk after separating
  • Ensure egg whites are beaten till stiff peaks


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