Banana Chiffon Cake

Banana Chiffon Cake

Level    : Intermediate

Utensil : 8” square cake pan, lined with grease paper side & bottom. Wrap the cake pan with aluminum foil to prevent water snipping into the pan while baking using water bath method.

Preheat oven    : 160°C

 

Ingredients

(A)

5 egg yolks + 1 whole egg (L size)

60 g corn oil

180 g mashed banana

(B)

1/4 tsp. salt

80 g superfine flour/cake flour

(C)

5 egg whites

1/4 tsp. cream of tartar

60 g caster sugar

 

Method

1.     Use a stand mixer. Attached a flat beater. Add ingredients (A) except banana into the mixing bowl. Level the speed to 4, beat till oil and egg are well combine and frothy. Now add the banana and mix well. Add (B) salt and flour until all well combined. Set aside and prepare the meringue.

2.     Use another mixing bowl. Pour in (C) egg whites and cream of tartar. Level to speed 10 whisks till bubbles (about 3 seconds). Low speed to 8 and add the sugar and continue whisking until firm peaks.

3.     Combine 1/3 of meringue to egg yolk batter with a hand whisk or mixer whisker. Using folding method very gently motion. Add another 1/3 potion and gently fold. Pour the balance of the meringue into the yolk batter and now use a spatula for folding until no more streaks of meringue can be seen.

4.     Pour the batter into the prepared pan and gently tap pan to remove excess air bubbles.

5.     Bake in water bath for 70 minutes or till golden brown at 160°C.

6.     Remove from oven and drop the pan at a height of 7cm onto the table top. This to prevent cake from sinking. Immediately un-mold the cake and invert the cake on to a non-stick baking paper. Peel off the baking paper from the bottom and the side and re-invert onto a rack to cool before cutting.

 

Thank you to Bakewithpaws.com for the tips on how to prevent cake from sinking.

Sorry, I didn’t take a nice picture of the cake….

 

West Metric Sdn Bhd

22 June 17