Saturday, June 12, 2010

Banana chiffon cake I

After with my first successful pandan chiffon, i have flung all my chiffon cake, Then i took a long break and finally puck my courage to bake another chiffon cake.

Ta la finally i reach till the top.

Then i achieve a high dome.

It done and completely cool...

Unmould time, but lack of skill

Omg the cutting skill is so horrible. 


4 large egg yolks
40g sugar
210g mashed banana
40g vegetable oil
1/4 tsp salt
1/8 banana essence

120g plain flour ( i remove 2 tbsp of plain flour and replace with 2 tbsp corn flour)
1 tsp baking powder
1/8  tsp baking soda

5 large egg whites
40g sugar
1/4 tsp cream of tartar

  1. Hand whisk egg yolks with sugar until dissolves.
  2. Add salt, oil, banana essence and mashed banana mix until combined.
  3. Then add in the sifted flour mix, until no lump form.
  4. In another bowl whisk egg whites at a high speed until frothy, add in the cream of tartar whisk till soft peaks. Add in the sugar in patches and whisk till stiff peaks.
  5. Fold 1/3 of the meringue and mix with the egg yolk until combined. Add the remaining meringue and mix well.
  6. Pour the batter into 21cm chiffon tin. Bake at 180c for 50 mins.
  7. Remove the foil and bake at 170c for 10 -15 mins for browning the surface.

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