Woke up early this morning as a staff had been messaging me while I was sleeping. So, I ended up waking up earlier before my alarm goes off. I went CityHair Studio this morning for my overdue hair treatment and came home before lunch. I started watching 爸爸去哪儿 after lunch and I find it to be more interesting and funnier compared to 爸爸回来了. Both are good but I think I like the former better.
I baked Banana Chiffon Cake yesterday evening after work as I had fully ripe bananas at home which I bought few days ago. They started to mold a little bit on the branch but all in all, they are still edible and making a cake out of them is the best and fastest way to clear them away. LOL!
Without further ado, let’s get started!
Banana Chiffon Cake (adapted from Anncoo Journal)
- 6 egg yolks
- 1/4 tsp salt
- 60ml cooking oil *corn oil*
- 170g banana puree
- 1/2 tsp banana essence, optional *omitted*
- 50g fine granulated sugar *30g*
- 110g plain flour *cake flour*
- 1/4 tsp baking soda
- 6 egg whites
- 1/2 tsp cream of tartar
- 100g fine granulated sugar *80g*
- Mix cake flour, salt and baking soda together. Set aside.
- Beat egg yolks with 30g of fine granulated sugar until pale and creamy.
- Add in corn oil followed by banana puree and combine well.
- Sift in flour mixture into the egg yolks batter and gently mix until no flour lump could be seen.
- Beat egg whites with cream of tartar until foamy and frothy.
- Gradually add in 80g of fine granulated sugar in three batches until stiff peaks are formed.
- Gently fold in 1/3 of the meringue into the egg yolks batter. Proceed the same with the remaining meringue until no white streak could be seen.
- Pour batter into an ungreased 22cm chiffon pan and bake in a preheated oven of 170 degree Celsius for 45 minutes or until an inserted cake tester comes out clean.
- Invert the chiffon pan immediately when removed from the oven and only remove the cake from baking pan when it has completely cooled.
I was extremely satisfied with the top of my chiffon cake when I removed it from the oven. It has no crack at all. It is quite hard for me to achieve no crack at all on top of a cake. But of course, it is okay to have cracks on a chiffon cake since it is to be served upside down anyways.
The fonts highlighted in red were the changes which I had made from the original recipe. The sweetness level was just perfect as I do not want an overly sweet Banana Chiffon Cake. I would usually reduce the sugar quantity from majority recipes. Reason being, both my parents aren’t huge fans of sweet desserts. The texture of the cake is soft and spongy but I think it would be better if I had bake the chiffon cake for another five minutes instead.
All in all, this is a good recipe and it is definitely a keeper for me!