Banana Chiffon Cake

I was asked by "someone" if I could make for her a special cake. When I asked what kind of special cake is that, and she told me shyly, banana chiffon cake..uh-oh...that sound bit complicated..but for the love of my dearest darling baby, I will try..

Hi and lo..i found the recipe, basically the same like the normal chiffon cake and surprisingly not too much sugar and flour. Definitely a keeper..

 

Banana Chiffon Cake

 

Ingredients for batter:

160 g cake flour, sifted

6 egg yolks

28 g sugar

70 g vegetable oil

90 g milk

2/4 tsp salt

480 g ripe bananas 

 

Ingredients of egg whites:

8 egg whites

80 g sugar

1 tsp cream of tartar

 

Preheat oven at 175°C. Put the banana in a food processor and blend it until it turn into paste. Set aside.

 

Cream egg yolks and sugar, add milk, oil and mashed bananas. Add in the sifted flour and mix well until smooth.

 

Beat egg whites with cream of tartar until soft peaks form. Add little by little sugar and beat until stiff.

 

Fold in egg whites into the batter, add 1/3 of the whites at a time. Mix lightly until the batter and egg whites well combined.

 

Pour the mixutre into an ungreased chiffon cake tin.

 

Bake it for about 50-60 minutes. Cake is done when an inserted skrewer comes out clean.

 

Invert the cake tin onto a wire rack and leave to cool in the tin before turning out.

 

Remove from oven and immediately revert the cake mould upside down on a wire rack. Let it cool completely.