Healthy Soy Milk Banana Chiffon Cake

Healthy Soy Milk Banana Chiffon Cake

A healthy chiffon cake made with soy milk , banana, soft light brown sugar and safflower oil. It's chewy and fluffy.

Ingredients: 17 cm in diameter teflon cake pan

Cake flour
90 g
Ripen banana
Soft light brown sugar
60 g
Soy milk
70 ml
Safflower oil
40 ml


1. Prepare the ingredients. Separate the eggs into yolks and whites. Mash a banana with a fork. Sift cake flour through a sieve in advance. Preheat the oven to 340°F/170°C.
2. Add 1/2 of the soft light brown sugar to the egg whites and whip up stiffly with an electric whisk with the highest speed. Don't wash the electric whisk, use it to whip up the egg yolks...
3. Add the rest of the soft light brown sugar to the egg yolks and whip until white and thick. Then add the mashed banana and continue whipping.
4. When the banana lumps are mostly gone, add soy milk, safflower oil and mix well. Then add cake flour and continue mixing.
5. When the flour is thoroughly mixed, add egg white to the egg yolk dough in 3 to 4 portions (Use the lowest speed for the electric whisk or switch the electric whisk off and stir by hand)
6. Mix up from the bottom using a rubber spatula and pour the batter in a cake pan.
7. Bake in an oven for about 40 minutes and turn it upside down to let it cool. The picture is from baking for about 20 minutes. If you're worried about burning the surface, cover with aluminum foil on top.

Story Behind this Recipe

My kids said that they were not quit happy with plain chiffon cake, so I added banana and soy milk to make a hearty and healthy version.