Banana Chiffon Cake
Have always wanted to bake this but never really had the time or overripe bananas on hand, but this time, since there was a couple sitting in the bowl, well, here's my chance to try it.... And the end result?... soft spongy chiffon cake! nice....
Have modified this from Christine's blog..
80 gm cake flour (I used Sainsbury extra fine sponge flour and if you cannot get that, just use plain flour and add 1 tsp baking powder)
3 egg yolks
14 gm caster sugar
40 ml vegetable oil
45 ml milk
1/8 tsp salt
2 - 3 ripe bananas
4 egg whites
40 gm caster sugar
1/2 tsp cream of tartar
1. Preheat oven to 165C. (Use a small food processor to process the bananas into paste. Set aside.
2. Mix the egg yolks with 14 grams of sugar until smooth. Add oil, milk and mashed bananas. Combine very well. Sift in cake flour, incorporate all ingredients well until you get a smooth batter.
3 Use an electric mixer to beat egg whites first for a while until bubbles form. Add cream of tartar. Add one third of the 40 grams of sugar at a time. Combine well between the adds, until stiff peaks form.
4. Fold in the egg whites into the batter. Add one third of egg whites at a time in order to easily incorporate the egg whites.
5. Transfer the batter into the cake mould that shouldn’t be non-stick or greased.
6. Pop in the preheated oven and bake for 45 minutes. Test it by an inserted needle coming out clean. Remove from oven and immediately revert the cake mould upside down on a wire rack. Let it cool completely. Carefully remove from the cake mould. Enjoy!