Banana Chiffon Cake HIGH

Banana Chiffon Cake


Prep Time : 30 minutes

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1 1/2 cups Melinda’s Gluten-Free Self Raising Flour
1/2 cup gluten-free cornflour
1 teaspoon salt
1 1/2 cups caster sugar
1/2 cup canola oil
5 egg yolks
1/3 cup cold water
1 teaspoon vanilla extract
2/3 cup mashed banana zest of 1 lemon
7 egg whites
1/2 teaspoon cream of tartar
4 passionfruits gluten-free icing sugar mixture



1. Preheat oven to 160 degrees.
2. Sift flour, cornflour, salt & sugar into a mixing bowl. Mix in the oil, egg yolks, water, vanilla, banana & lemon zest.
3. In a large clean bowl, whisk egg whites with cream of tartar until very stiff peaks form. Gradually fold the egg whites into the cake mixture until combined. Pour into ungreased angel food cake (chiffon) tin or 2 regular greased ring tins.
4. Bake in oven for 1 1/4 hrs or until skewer comes out clean. Remove & invert angel food cake tin until cool. Release cake by running a knife around the edges.
5. To make icing: in a bowl over hot water, mix passionfruit pulp with enough sifted icing sugar until a smooth icing forms. Pour over cooled cake. Allow to set.


Prep Time: 30 mins
Baking Time: 1 hr 15 min
Serves: 10 people
Baking Temperature: 160°C

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