Have over-ripen bananas sitting in the house & no one going to touch it anymore? Fret not.. Mash it & whip up a Banana Chiffon Cake. Super moist & soft texture.
Ingredients: (17cm chiffon tube pan)
(A) 135g ripened Banana (I'm using Cavendish banana here) 3 egg yolks 24g sugar pinch of salt 36g corn oil 1/2 tsp vanilla essence (B) 72g self raising flour
1/4 tsp Baking Powder (C)
3 egg whites 60g sugar 1/4 tsp cream of tartar
Step by Step :
1. Mashed the banana using a fork.
2. Preheat oven at 150C.
3. Beat egg yolks & sugar till light & pale yellow. Add in mashed banana, oil, salt & vanilla essence and mix till well combined.
4. Sieve in (B) in 2 batches and mixed till smooth and lump-free.
5. Beat egg whites till fluffy. Add in cream of tar tar & sugar in 2 batches, continue beat till stiff and glossy peaks formed. You should be able to hold your bowl upside down without the egg whites falling out.
6. Add half portion of egg white mixture into egg yolk mixture and mix well with a spatula. 7. Pour egg yolk mixture into the remaining white and mix till well-combined until no streaks remain.
8. Pour the batter into the ungreased pan. Bang the cake pan a couple of times to release air bubbles in the batter.
8. Bake at 150C at the lowest rack for 45 minutes or till cooked.
9. Remove from the oven and revert the cake pan upside down to cool down.
10. When the cake is completely cooled, gently run a plastic knife around the rim of the cake and then remove cake from pan.
Tips : As you can see the chocolate lining in the middle of the cake. This is done by pouring half of the batter, then sprinkle a layer of choco powder, then continue pour in the rest of the batter.
