Banana Chiffon Cake

What do you do with ripened bananas? I used them to make a Banana Chiffon Cake using the technique borrowed in making Basic Sponge Cake here and here and also the Pandan Chiffon Cake.

This is definitely one of the lightest and softest banana chiffon cakes I've eaten!

 

Banana Chiffon Cake 
makes a 23cm chiffon cake

Ingredients:

120g cake flour

1/2 tsp baking powder
1/4 tsp baking soda (optional)

5 egg yolks

40g sugar
1/4 tsp salt

60g canola oil
1 tsp vanilla essence
3 medium sized ripened banana, mashed (220g)

5 egg whites

100g sugar

1/2 tsp cream of tartar (Ok to omit. Can also replace with a few drops of lemon juice. The acid from lemon or cream of tartar helps to stabilize the meringue)

Method:

1. Sieve the cake flour, baking powder and baking soda. Set aside.

2. Preheat oven to 160C.

3. In a large mixing bowl, beat egg yolks and sugar until mixture is light and creamy.

4. Add in the oil, salt, mashed banana and vanilla extract; and continue to whisk till well combined.

5. Add in the flour mixture in 2 batches and mix till incorporated.

6. To make the meringue, beat egg whites in a clean bowl till foamy. Add cream of tartar and sugar and continue to beat at high speed till stiff peaks form.

7. Add 1/3 of the meringue into the yolk mixture and mix with a spatula.

8. Then fold in the rest of the meringue gently in 2 additions. 

9. Pour batter into ungreased 9" (23cm) chiffon pan.

10. Bake in preheated oven at 160C for 65 minutes or until cooked. 

11. Remove pan from oven and cool it upside down completely before unmolding.

 

 
Note: 

When cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the tube pan. Unmold the cake and slice to serve. Keep cake air covered to prevent drying out.

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

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