Sunday, October 14, 2007

Banana Chiffon Cake

13 October 2007

It was only 2 days after I made my 1st chiffon cake. I can't wait to try another chiffon cake again. :) This time a Banana Chiffon Cake, recipe is also taken from "Chiffon Cake is Done" by Kevin Chai. Oh, I didn't buy that book, I "copy" the recipe when I'm browsing books at the bookstore. Hehe...

I must say I have started to like banana cakes. It is so soft and spongy that I think a 6 inch chiffon tin seems a bit too small for my family. Each of us only get to eat a small piece and seems like not enough for us to eat!

I think I did a better job this time. I'm more used to beating the egg whites. I will set to a low speed when beating the last batch of sugar so that I can control the consistency better. I check by tilting the mixing bowl, if the mixture does not flow and remain in shape, then it is probably around there. But the mixture must still remain smooth and glossy and not overbeaten. I think I still need more practice to be very sure. Another thing I discover is that I need to turn the cake upside down AS SOON AS it is removed from the oven. I remembered for the Milo chiffon cake, I was very slow and that's why the cake sank very fast. This time it is a bit better. But I think it will be good if I can do it faster. Lastly, I can't seem to remove cake properly. As you can see from the photo, parts of the cake on the sides still remain in the tin!

Ingredients (portion reduced to using 2 eggs for 6 inch tin)
2 egg yolks
1/8 tsp salt
20ml oil
60g banana puree (1 medium banana)
15g sugar
35g plain flour
1/8 tsp bicarbonate of soda

2 egg whites
1/4 tsp cream of tartar
30g sugar

1. Combine egg yolks, salt, sugar and beat until pale in colour. Add oil and mix well. Add banana puree and mix well.
2. Fold in plain flour and bicarbonate of soda until batter forms.
3. Whisk egg whites and cream of tartar until frothy. Add in sugar gradually in 3 portions until stiff peaks form.
4. Gently fold in egg white mixture into the egg yolk mixture, 1/3 at a time.
5. Pour mixture into ungreased tin and bake at 170C for 25 mins.
6. Remove from oven and quickly turn the chiffon cake upside down on a wire rack.
7. Wait for the cake to cool completely before removing it from the tin.