Michael, Tried making it again and I found out it was my fault that my cake come out the pan as soon as I inverted the pan to cool off. I baked my cake at 350 degrees instead of 325 degrees. Now my family, friends and me can enjoy every bit of the banana chiffon cake. Thanks once again. Looking forward for more cakes from your collections.
Hi juliet, you can only learn by making mistake. Success come from persistent and never give up. Find out what's wrong and try again. You will only gain knowledge this way. I am glad everything came out great. Good luck and all the best.
Mr Michael, I tried this chiffon, I was really amazed how soft and jumpy the cake was my daughter never stopped eating them until it was gone. Thank you for sharing your talent with us.
Sir Michael, I have followed your recipe baked the (Banana Chiffon Cake) yesterday, its turned out well and yummy. Your recipe is truly reliable. Many thanks.
Hi Michael , love watching yr baking videos. They are clear & easy to follow recipes. Seriously u r now my baking idol! I hv made this today & it turned up light & soft. Although i hv converted the ingredients to fit for a 17inch pan, still i threw away some batter. During the bake, it risen too much as my batter was almost at rim. It wasnt as nice as yours but tasted really amazing. Thank you Michael.
Tried this recipe without the Essence. It's good. My folks loves it, my family loves it. Usually every CNY (Chinese new year) I will make orange sponge cake and Pandan cake. This will be a nice variation. Thanks.
I love the texture of the cakes that you bake. I also love the thought & deliberate movement that goes into your preparation & execution. It's like watching a cake baking ballet. Please continue to give these brilliant instructions Michael? Thank you!
Je rate trop souvent mes gâteaux mais là je me suis surprise moi même impossible de passé à côté précis et très simple a suivre!!Merciii pour cette délicieuse recette !!
Hi Michael.... U r d best chef.... I wanted to start my own home based bakery nd all of your recipes made my things very easy.... Every description and detailing are just awesome... Thank u sooo much....
Your unmoulding was done very skillfully - most folks don't get all the golden crust out of the pan, leaving a lot of it behind and "bald" patches on the cake. Congrats!
Michael, Deus te abençoe cada vez mais, quando quer ajudar outras pessoas , não existe barreira, vc. É um exemplo com seus vídeos que tem abençoado muitas pessoas,sem falar nada, passando receitas com carinho ajudando, a muitos, sou uma delas.God bless ...
Thanks for the recipe..love the flavour. I didnt use the banana essence because i use 1 large banana and i still can taste the banana. My family loves it.
Michael you are a true professional (: I found your videos just 2 weeks ago. I tried this recipe recently it came out amazing so moist and the rise was incredible (: keep up the great work
Maravilloso todo lo que vi, muy buenos vídeos, sencillos, claros, te felicito y voy a estar probando estos dias una chiffon como haces vos, gracias por compartir tus recetas, sos un genio !! :)
I just found your vidio by chance when I'm looking for cake and i just make your recepi chocolate chiffon cake and i made it because before always fails,thank you so much for all your vid, n now I'm making cake everyday from all your vidio n btw i'm subs right away thanks again, best regards from hk
Made one right after I saw your video. It turned out to be so perfect, thanks so much for sharing 😊. My bake pan is getting old, thinking about replacing it. Is it wise to buy a non-stick pan? Would it affect the rising process?
Fantastic looking cake, I need to start making some of these recipes, but I am having a hard time deciding which one first. lol Thanks for another great demonstration of how easy baking can be when organized.
Dear mr. Michael Lim. I very enjoy with your videos, very detail. I like all your recipes. But in this recipe can i replace the bananas with avocado? Thank you
You are amazing and wonderful I can’t stop thanks you really fabulous you and your great beautiful hands thanks so so much you are tops chefs on you tube 👍🏼👍🏼👍🏼👍🏼👍🏼🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
Hi Michael, Greeting from Singapore. Thanks for sharing your recipe and the very detail step by step video. I made this banana chiffon cake with great success. It's very good to eat. All the best to you. My name is Cashew (actually it's my cat's name😅)
Hi Michael, I just come across your videos today and I really like to try to bake your different Chiffon cakes, is it possible for you to write all the ingredients all at once below, the complete recipe of each cake you make.Thank you for sharing your fabulous looking yummy recipes. Looking forward to try all your recipes.
Can you write it down in your description box all the recipes so that its easy for your viewers to follow up ! Thank you for your reply also if I used an old caster sugar di u think the result will be good ! Thanks for your reply ! Your viewers from Scotland ! Stay safe !
YOU ARE VERY NEAT AND TIDY MIKE.... YOUR CAKES RISE SO HIGH WISH I CAN HAVE A SLICE FROM YOU :) :) :) I LOVE CHIFFON IN ALL FLAVOURS ..THANK YOU FOR YOUR VIDEO
Hi, I’m planning to make a banana chiffon cake. I searched here in RUclips on how to make this. And I saw your video just now. And I really love how you did it. The procedure and most especially the finish product. It look so yummy. I just have question, what kind of oil you used? Is that a melted butter or a regular cooking oil? It will be very helpful for me if you answer my question. Hope you don’t mind. Thank you.
Michael Lim , Hello! Greetings from Japan. I just want to thank you for your recipe banana chiffon cake. I did great! After I followed your procedure on your video. And my kids love the taste too. I’m planning to make again. But this time I want to try in cups. Like banana cupcakes. If you don’t mind please tell me what will be the oven temperature if I use cups? I hope you answer my question. Thank you again in advance.
Used 100 grams sugar, added 2 more bananas and decrease milk to accommodate. Shooting for banana cake mom use to make. Pretty close, maybe increase temp and cook a shorter time.
Hi Michael, I have just started to follow you in all your wonderful cake recipes especially chiffon cakes. By the way, can I add 1 tsp of cream of tartar or baking powder to the meringue instead of just egg white and sugar? Can I use 7 instead of 6 large eggs as my tube pan is 26cm size.
I making mango chiffon cake using your banana recipes, just change the banana with mango, milk with coconut milk ... really yummy ....
Natania Lely did you use same quantity for the mango?
Natania Lel y
Natania Lely ..look very yummy your recepi ,i'll try it.
Natania Lely wwcwwcccb
Can i see ur recepi
Michael,
Tried making it again and I found out it was my fault that my cake come out the pan as soon as I inverted the pan to cool off. I baked my cake at 350 degrees instead of 325 degrees. Now my family, friends and me can enjoy every bit of the banana chiffon cake. Thanks once again. Looking forward for more cakes from your collections.
Hi juliet, you can only learn by making mistake. Success come from persistent and never give up. Find out what's wrong and try again. You will only gain knowledge this way. I am glad everything came out great. Good luck and all the best.
Mr Michael,
I tried this chiffon, I was really amazed how soft and jumpy the cake was my daughter never stopped eating them until it was gone. Thank you for sharing your talent with us.
I am glad your daughter like it. Many greetings. 😊
Sir Michael, I have followed your recipe baked the (Banana Chiffon Cake) yesterday, its turned out well and yummy. Your recipe is truly reliable. Many thanks.
Cake looks marvellous and I love how the video is done too.....no excessive talking.
Hi Michael , love watching yr baking videos. They are clear & easy to follow recipes. Seriously u r now my baking idol! I hv made this today & it turned up light & soft. Although i hv converted the ingredients to fit for a 17inch pan, still i threw away some batter. During the bake, it risen too much as my batter was almost at rim. It wasnt as nice as yours but tasted really amazing. Thank you Michael.
Tried this recipe without the Essence. It's good. My folks loves it, my family loves it. Usually every CNY (Chinese new year) I will make orange sponge cake and Pandan cake. This will be a nice variation. Thanks.
I love the texture of the cakes that you bake. I also love the thought & deliberate movement that goes into your preparation & execution. It's like watching a cake baking ballet. Please continue to give these brilliant instructions Michael? Thank you!
Thank you for the compliment. Much appreciated :)
Je rate trop souvent mes gâteaux mais là je me suis surprise moi même impossible de passé à côté précis et très simple a suivre!!Merciii pour cette délicieuse recette !!
Hi Michael.... U r d best chef.... I wanted to start my own home based bakery nd all of your recipes made my things very easy.... Every description and detailing are just awesome... Thank u sooo much....
You are welcome. Lots of success to your home base bakery.
Your unmoulding was done very skillfully - most folks don't get all the golden crust out of the pan, leaving a lot of it behind and "bald" patches on the cake. Congrats!
Thank you Lem Tay. 😊
Michael, Deus te abençoe cada vez mais, quando quer ajudar outras pessoas , não existe barreira, vc. É um exemplo com seus vídeos que tem abençoado muitas pessoas,sem falar nada, passando receitas com carinho ajudando, a muitos, sou uma delas.God bless ...
Thank you Julia. 😊
tamil
rrceipe
Hola Michael, preparé esté chiffónde banana, y me quedó riquísimo y con textura muy suave. Felicitaciones por tu talento en la pastelería!!!
Thank you for sharing Michael. I tried baking this cake and my family thought I bought it from the store!
Ya lo hice y me quedo muy rico, sigue asi Michael eres excelente, gracias bendiciones!!!
I did this today and turns out superb!! Thank you Micheal Lim for the recipe 🥰🥰been doing your recipes for quite sometime now. 🇸🇬🇸🇬
Love your baking technique. All your cakes I tried and I'm very thankful.
😍
Perfect,,excellent Michael! You impressed me a lot! you're such a very professional chef. I wish i could be like you.
Thanks for the recipe..love the flavour. I didnt use the banana essence because i use 1 large banana and i still can taste the banana. My family loves it.
Love your recipe and used it for few times now, thanks.
Thank you, Michael! I made it - great cake! I tried 3 times of KitchenTigress's recipe and 3 times it flat down, but yours recipe is the Best!
Michael you are a true professional (: I found your videos just 2 weeks ago. I tried this recipe recently it came out amazing so moist and the rise was incredible (: keep up the great work
Thank you. 😊
Nurefsan Davulcu mmm
Do you have a book that created by you? Let me know where I can buy it.
Love your recipes. They are so accurate that I look like a pro without worries.
Love your recipes wonderful
I tried this, and usual it turned out to be splendid! 😘😘
Thank you for the recipe sir, I just make the cake today and it come out really great, regards from Singapore
Michael you are a true professional. great videos.
Thank you.n😊
Thank
Wow...mister Michael Lim super profesional..I like this education .Thanks..
i tried the recipe. it's so yummy. thank you Michael Lim
Wao!! que delicioso se ve,gracias x compartir receta exitos..lo preparare.
Maravilloso todo lo que vi, muy buenos vídeos, sencillos, claros, te felicito y voy a estar probando estos dias una chiffon como haces vos, gracias por compartir tus recetas, sos un genio !! :)
Thank you ciene castro. 😊
The best👍👍👍👍
Dear Michael, why u add extra 100g suguar in to egg whites? i love all your recipies ,, u r the best among all the youtubers❤️
My favorite is banana bread, so I have to try this one, look yummy.😋.
Thanks Michael👏.
i made cake many time and without baking powder i get good result. you use 6 large eggs. it's enough to make cake nice
ما أجملها و ألذها! !! تستحق المشاهدة في كل يوم....كيكة شهية.
Thank you.
Here lies the secret of the success of this cake and I applied the ingredients and the method accurately
I love your videos, it's great that no one is talking at the same time 👍👍
kembang goyang
Beautiful cakes and I like baking. I will try some of the recipes 👍
I just found your vidio by chance when
I'm looking for cake and i just make your recepi chocolate chiffon cake and i made it because before always fails,thank you so much for all your vid, n now I'm making cake everyday from all your vidio n btw i'm subs right away thanks again, best regards from hk
Se ve muy bien !
Buen tamaño !!
Buen color .
Made it yesterday. Very fluffy and spongy. Wish I can upload video to show you. Thanks
Made one right after I saw your video. It turned out to be so perfect, thanks so much for sharing 😊. My bake pan is getting old, thinking about replacing it. Is it wise to buy a non-stick pan? Would it affect the rising process?
Thank you Michael for such an amazing recipe
Tks for the recipe, Michael, had this for tea today. We loved it, its soft & fluffy. 2nd cake fm you which I have baked successfully. Many tks.
You are welcome jen. 😊
I’m in Love with all your dishes, 😋 I can’t wait to try them.
Please give us sponge version of this cake 🙏 your recipe never fails ❤️
Thank you very much for sharing this yummy cake. I will try to do this cake.
Keep safe!
Thank you for your recipe. I baked today and it was very good! :)
Fantastic looking cake, I need to start making some of these recipes, but I am having a hard time deciding which one first. lol Thanks for another great demonstration of how easy baking can be when organized.
super ......
Terima kasih resepnya..sudah saya praktekin..enak dan lembut 🙏🙏🙏
Yummy chiffon. Thanks Chef Lim.
Tão caprichoso...fácil de aprender com ele.
i try your recipe and it's very simple and easy to make i love it !
Thank you. Glade you like it. 😊
I love your folding egg white
the cake looks awesome! thanks for sharing the recipe.
Thanks for the detailed recipe.
Michael sir you are the real master super dishes you are doing.
Sandeep Kashetty y
Sandeep Kashetty
Sandeep Kashettymm
Vggf
Sandeep Kashetty ,
Sandeep Kashetty b4
I have done it today but I use 3 bananas. The cake is great!
👏👏👏😊
Wattletree Hill away
Michael all your tutorial very good thank for sharing.👍👍
Waooo very nice looking good yummy...thank you for sharing this yummy recipe... I like your videos..
Dear mr. Michael Lim.
I very enjoy with your videos, very detail. I like all your recipes. But in this recipe can i replace the bananas with avocado? Thank you
Your cakes are superb and so light and fluffy. Thanks for sharing.
♥️ your recipes, thank you👍👍
Hi Michael I try your recipe to day , I make to cupcake bake 330 * F for 45” it come out sooooo good Thanks many many
👍👍👍👍❤️❤️❤️❤️
You are amazing and wonderful I can’t stop thanks you really fabulous you and your great beautiful hands thanks so so much you are tops chefs on you tube 👍🏼👍🏼👍🏼👍🏼👍🏼🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
Tout dans la finesse !!! j'adore je vais essayer
Se ve suavecito mmmmm!!! lo hare gracias excelente!!!!!!!
Michael, you are a great baker 👍🏻👍🏻👍🏻👍🏻👍🏻
It’s so satisfying to watch your videos :)
Michail bende chiffon cake yaptım olmuş mu
You are a great teacher
i just tried it and its sooo good..
I cooked it and came out perfect God bless you
God bless you too.
Thanks Michael...you are good people I love you...💘...
Hi Michael, Greeting from Singapore. Thanks for sharing your recipe and the very detail step by step video. I made this banana chiffon cake with great success. It's very good to eat. All the best to you. My name is Cashew (actually it's my cat's name😅)
Hello Cashew, many greetings from Belgium. 😊
I love your recipes. Thanks Michael 😋
It is so great recipe. So yummy !!!
Hi Michael, I just come across your videos today and I really like to try to bake your different Chiffon cakes, is it possible for you to write all the ingredients all at once below, the complete recipe of each cake you make.Thank you for sharing your fabulous looking yummy recipes. Looking forward to try all your recipes.
Thank you very much and God bless you, i will bake it 😁
wow than for the recipe banana cake, hmm yummy
Very professional .
I'll try to make it....it looks fluffy n yummy!
I am glade you enjoyed it. 😊
I enjoyed watching your video!!
It looks yummy!
Merry Christmas 🎄
VERYVERY good. Thank you for sharing.lovely.
I'm going to try it right now. Will let you know if i did it!
Wish me luck🤞
I sooo ❤ it. Thank you for all of your vids. worth to watch😊😊😊
michael please can u help me to measure the ingredients grms. to cup. i want to make this cake and exited..thank you
Can you write it down in your description box all the recipes so that its easy for your viewers to follow up ! Thank you for your reply also if I used an old caster sugar di u think the result will be good ! Thanks for your reply ! Your viewers from Scotland ! Stay safe !
Excellent keep the recipes flowing Michael!!! Thanks
It's look yummy. I will bake too a banana bread like you don& the recipes
YOU ARE VERY NEAT AND TIDY MIKE.... YOUR CAKES RISE SO HIGH WISH I CAN HAVE A SLICE FROM YOU :) :) :) I LOVE CHIFFON IN ALL FLAVOURS ..THANK YOU FOR YOUR VIDEO
Thank you Felice, for the compliments. It really makes my day...😄
Hi, I’m planning to make a banana chiffon cake. I searched here in RUclips on how to make this. And I saw your video just now. And I really love how you did it. The procedure and most especially the finish product. It look so yummy. I just have question, what kind of oil you used? Is that a melted butter or a regular cooking oil? It will be very helpful for me if you answer my question. Hope you don’t mind. Thank you.
Is vegetable oil. I wish you luck and success.
Michael Lim ,
Hello! Greetings from Japan. I just want to thank you for your recipe banana chiffon cake. I did great! After I followed your procedure on your video. And my kids love the taste too. I’m planning to make again. But this time I want to try in cups. Like banana cupcakes. If you don’t mind please tell me what will be the oven temperature if I use cups? I hope you answer my question. Thank you again in advance.
Used 100 grams sugar, added 2 more bananas and decrease milk to accommodate. Shooting for banana cake mom use to make. Pretty close, maybe increase temp and cook a shorter time.
Woooooowww...gona try it soon😊😍
Great cake 👍🏻
رجاء..ترجمة جميع وصفاتك وطريقة عملها إلى اللغة العربية...ولك مني جزيل الشكر يا مبدع👏👏👏
Hi, I don't understand your comment, but thanks anyway. 😊
Very good.
Thank you Michael.
İN TH UZBEKİSTAN
Parabéns muito lindo e deve ser delicioso! E vc muito proficional em seu modo de executar seu trabalho. Deus o abençõe!
Very nice Micharl ..thanks for you
Yummy yummy 👏👏🤤
I read the comments that written in Arabic language
people say it is wonderful recipe they like very much
Hi Michael, I have just started to follow you in all your wonderful cake recipes especially chiffon cakes. By the way, can I add 1 tsp of cream of tartar or baking powder to the meringue instead of just egg white and sugar? Can I use 7 instead of 6 large eggs as my tube pan is 26cm size.