Thursday 4 April 2013

Banana Chiffon Cake by Amanda Tay


5 egg yolk
5 egg white
110 cake flour
100g castor sugar
1/4 tsp baking powder
60ml oil
60ml milk
100g mashed banana
1/2 tsp banana essence


1. Sift the cake flour and baking powder together.

2. Add 1/2 of the sugar to the egg yolks and beat till creamy and fluffy.

3. Add 1/3 of the milk to the batter and mix well, follow by 1/3 of flour mixture and fold in well. Continue with another 1/3 of the milk and 1/3 of the flour mixture. Repeat until the milk and flour mixture are used up.
4. Add in mashed bananas and gently mix well.

5. Add in banana essence and oil, gently mix well.

6. Beat egg white till foamy. Add in the remaining sugar and continue to beat till firm peaks are formed.

7. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and fold in the mix well.

8. Pour batter into chiffon cake mould (I used a 18cm mould). Gently knock the sides of the mould to release air bubbles trapped inside.

9. Bake in pre-heated oven at 150 degree for 60 minutes. Remove from oven, invert the mould and set aside for about 30 mins (I let it cool for an hour). Once cooled, unmould from pan.

No comments:

Post a Comment