Banana Chiffon Cake
My family loves Chiffon cakes, because they taste so light and moist. Chiffon cake goes well with many fruit flavours, such as apple, pear and blueberry. If you have ripe bananas at hand, you can make this delicious banana Chiffon cake.
1: 4 extra large eggs;
2: ½ tsp white vinegar (or 1/3 tsp cream of tartar), ¼ cup sugar (60g);
3: 3 tbsp corn oil (40g), ½ tsp vanilla extract, 1.5 tbsp water (22g);
4: ½ cup Cake & pastry flour (75g), 1/3 tsp baking powder, mix well with a fork;
5: 1 ripe banana pureed (Picture 1).
Prepare Time: 30 minutes
Cook time: 35minutes
Serves: 16 servings
Preheat oven at 340F.
1: Separate eggs into two clean and dry mixing bowls. Add white vinegar to egg whites and beat with a handheld mixer on high speed until soft peaks form, then add ¼ cup sugar and beat until stiff (Picture 2). Set aside.
2: Beat egg yolks with handheld mixer on high speed for about 2 minutes (Picture 3). Add 3 tbsp corn oil and beat for another 60 seconds. Add the rest of ingredients listed under Ingredient 3) and beat at low speed for 30 seconds.
3: Add in flour mixture of Ingredient 4) (Picture 4). Beat at low speed until all combine then beat at high speed for a minute. Add in pureed banana (Picture 5) and mix well with a spatula.
4: Add 1/3 of the beaten egg white into the yolk and flour mixture (Picture 6), and mix well. Then pour it back to the remaining 2/3 beaten egg whites (Picture 7). Gently fold with a spatula to mix very well.
5: Pour batter into a 22×22 cm Pyrex baking dish (Picture 8) and smooth the top. Bake in the preheated oven at 340 F/170C for 35 minutes.
6: Cool the cake upside down for 20 minutes. After cooled, use a knife to loosen sides then cut into 16 pieces before serving. Store leftover cake in an air tight container at room temperature for 2 days or in fridge for up to 5 days.