Monday, January 14, 2013

Banana Chiffon Cake



This mouthwatering cake is light and moist with a wholesome banana flavour. For those who love the taste of bananas, this will surely be an irresistible treat.

Makes 1 cake
  • 4 egg yolks
  • 7 egg whites
  • 150g cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda (bicarbonate of soda)
  •  70g very ripe banana, mashed finely
  • 180g plus 3 tablespoons caster sugar
  •  1/4 teaspoon salt
  •  135ml water
  • 75ml cooking oil (eg. sunflower, canola)
  • 1 teaspoon vanilla essence
  • 1 teaspoon banana essence (optional)
  • 1/2 teaspoon cream of tartar
  •  Optional: whipped cream and chocolate
  • 23-cm diameter chiffon tin
  • Sift cake flour, baking powder and baking soda. Mix well.
  • Whisk the egg yolks for a minute. Whisk in banana, sugar (180g), salt, water, cooking oil, vanilla essence and banana essence. Pour into flour mixture and whisk till just combined. Do not overmix as this will result in a dense cake.
  • Preheat oven at 160 degrees Celsius for 10 minutes.
  • Ensure that the whip attachment of the electric mixer is free of grease and water. Beat egg whites till frothy (about half a minute on low speed). Add cream of tartar and 3 tablespoons sugar. Beat at high speed till egg whites look stiff.
  • Add half of the egg white to the yolk mixture and fold in using a spatula. Add remaining egg white and fold. Do not overmix.
  • Pour the mixture into the chiffon tin. 
  • Bake for 50 minutes. To test if the cake is done, insert a satay stick. If the stick comes out clean and the cake springs back when pressed lightly, it is ready. Overturn the chiffon tin and allow the cake to cool completely before removing from the tin.  
  • Decorate with whipped cream and chocolate.
Recipe Notes:
  • Use a clean and dry bowl to hold the egg whites because grease and water will affect the ability of egg whites to be whipped to stiff peaks.
  • Ensure that the ingredients used are at room temperature. Cold ingredients will produce a dense and heavy cake.
  • Use bananas that are very ripe. Their skin should have balck spots. The more ripe the banana, the more flavourful the cake. Hasten the ripening of bananas by wrapping them tightly in plastic. Store them in a warm place.
  • Do not puree the banana in a food processor as this causes it to become a liquid. This will result in a wet and dense cake.

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