Singaporean Banana Chiffon Cake

Preheat your oven to 170 °C (340 °F). Prepare an ungreased chiffon cake pan (or a standard tall, round non-stick pan) so the batter can cling to the sides and rise properly while maintaining its signature airy structure.

Peel the bananas and mash them thoroughly with a fork or blend until smooth. Whisk in the milk, vegetable oil, egg yolks, and vanilla extract until completely combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the banana mixture, whisking constantly until you get a smooth, lump-free batter.

Start whipping the egg whites on low speed. Once a light foam forms, gradually add the sugar and beat until stiff, glossy soft peaks form that hold their shape well.

Gently fold about one-third of the whipped whites into the banana batter. Then, fold in the remaining whites in two batches using a silicone spatula, using a gentle bottom-up motion without overmixing to keep the batter airy.

Pour the batter into the pan and gently tap it on the counter a few times to release large air bubbles. Bake for about 40–45 minutes until golden brown, and test with a wooden skewer to ensure it comes out clean.