12813988_10209047169326541_8349589141210737468_n 10391517_10209047162166362_4860910465975324417_n There are the bananas that will be thrown out if I don’t use them today, but I really want to bake a date cake. I wanted a cake that will finish in a day, so it cannot be one that needs to go into the fridge. I wanted a cake that is light and not expense our sugar intake so quickly.

So here it is. Very moist and nice. I didn’t expect this result. It is better than I have imagined.

Banana and Date Chiffon

Banana and Date Chiffon


Egg Yolk Mixture

6 egg yolks

5 large dates, pitted

2 large overriped bananas

35ml oil

85g self-raising flour

20g corn flour

1 teaspoon vanilla essence

A pinch of salt

Egg white Mixture

6 egg whites

1/2 tsp cream of tar tar

70g raw caster sugar


  1. Preheat oven at 160C.
  2. Put all the egg yolk mixture except the flours into a blender and blend until the dates are broken and hardly visible.
  3. Fold in the flours and set aside.
  4. Beat the egg whites until foamy then add the cream of tartar.
  5. Beat until soft peaks are formed then rain in the sugar.
  6. Fold the meringue into the egg yolk mixture, one third at a time.
  7. Bake for 60 minutes.
  8. I baked mine in a 26 cm tube pan, but I think a 23 cm one could yield a taller cake. Note that in a smaller pan, the cake has a higher chance of cracking.