Baking #123: Banana Chiffon Cake (18cm)

My tummy is now “almost” flat after having skipped dinner yesterday evening. I do realize that one of the quickest ways to shed off pounds is by skipping dinner. Of course, it may sounded unhealthy to some but then I did take replacement meal drinks in between to last the night.

Anyways, let’s not talk about diet and but carbs related. LOL! Without further ado, let me show you the Banana Chiffon Cake which I baked last Friday evening after coming home from work. I baked a small sized chiffon cake as it was for parents. Big sized chiffon cake takes them days to finish. So, a small one will do.

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Loved that the top did not crack much apart from a tiny St. Andreas fault by the corner. The tiny crack looked almost invisible when the cake had cooled down but the top turned wrinkly though. LOL!

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Banana Chiffon Cake 18cm (adapted from The Domestic Goddess Wannabe)

Ingredients:

  • 3 egg yolks
  • 12.5g fine granulated white sugar *10g*
  • 30ml vegetable oil *canola oil*
  • 90g bananas, mashed
  • 1/4 tsp vanilla extract
  • 55g cake flour
  • 1/8 tsp salt
  • 1/8 tsp bicarbonate of soda
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 45g fine granulated white sugar *40g*

Directions:

  1. Mix dry ingredients – cake flour, bicarbonate of soda and salt together. Set aside.
  2. Beat egg yolks with 10g of white sugar until pale and creamy.
  3. Add in canola oil and mix until well combined.
  4. Add in vanilla extract and mashed bananas. Mix well.
  5. Sift in flour mixture and mix well until no flour lump could be seen.
  6. In another clean bowl, beat egg whites with cream of tartar until it turns frothy.
  7. Gradually add in 40g of white sugar in three batches until it reaches stiff peaks.
  8. Gently fold in one third of the meringue into the banana batter and repeat the same with the remaining two thirds of the meringue until no white streak could be seen.
  9. Give the bowl a few taps on the worktop to break the air bubbles trapped inside the batter.
  10. Pour batter from a height into an ungreased 18cm chiffon pan and bake in a preheated oven of 160 degree Celsius for 30 minutes or until an inserted cake tester comes out clean.
  11. Invert the cake immediately when removed from the oven or until cool enough to be unmoulded.

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So, this was how my Banana Chiffon Cake looked like when dislodged from the chiffon pan. Thank goodness that I managed to dislodge it properly without tearing the side and top with barehand method. Barehand method may be a bit tricky at first but the success rate is a lot higher than using a knife for me.

Texture of the Banana Chiffon Cake was soft, fluffy and bouncy! It had a strong banana flavor and the level of sweetness was just perfect for me as it had been modified to suit my family preferred sweetness level. I only had a small bite of the cake before my parents decided to give the entire cake away to a family friend.

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