Original recipe calls for 4 egg yolks and 5 egg whites but I had 2 egg whites frozen together so I use them all. With the additional egg white, I have an extra smaller cake.
Also, after peeling the bananas, I realised I've got 200g of mashed bananas instead of 180g. I was feeling lazy and couldn't be bothered to remove that extra 20g.
My initial plan was to give the teacher the bigger cake but I made a boo-boo while unmoulding it. How can I possibly give away a cake that's "disfigured"?
Banana Chiffon Cake
Ingredients
(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
40g corn oil
200g mashed bananas (I use the blender)
(B)
120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking soda
*Sift 2x
(C)
6 egg whites
40g castor sugar
1 tablespoon lemon juice
Method
- In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
- Add oil and salt, whisk and add mashed bananas. Stir well.
- Fold in sifted flour and mix well.
- In another bowl, using an electric mixer, beat till the whites are frothy. Add in lemon juice and beat till soft peaks. Add in sugar gradually and beat till stiff peaks.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Pour the batter into a chiffon tube pan. Bang the pan on the table to get rid of bubbles.
- Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 15mins.Turn down the temperature to 160 deg.C and bake for another 25 mins.
- Remove the foil and reduce the temperature to 150 deg.C and bake for another 10mins or till cake is cooked and nicely browned.
- Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.
6 comments:
Hi
Your banana chiffon cake look nice & spoongy.
I tried my own chiffon cake recipe without success like yours & always encountered sunken base & whole cake fall off when i invert the pan on the cooling rack. Wonder how you avoid this? I used 180 degree 35 mins at lowest rack with 8 inches mould.
I also wonder how you un-mould your cake using the without the loose base pan?
May i known also the dia. of your pan & at which level in the oven you bake your chiffon cake?
Lastly, how long you let the cake inverted?
Hope you can help me on the above as i also love making cakes & just can't get right on this particular cake.
Thanks
Regards
Ms Chan
Hi Ms Chan,
From my limited understanding of chiffon baking, a sunken base = temp too high. But I've baked 2 cakes in the oven but one ok and the other sunken. So beats me..
I usually bake in my 8" round cake pan, lowest rack, using 4 egg yolks and 4 or 5 egg whites. For this, I usually need to bake for 50 - 60 mins. The cake is left to cool till room temperature before I unmould them. Using a butter knife, I run it around the side of the pan and the edge of the base, then invert to remove the cake, trying not to break/tear the base.
I suspect you may have underbaked your cake.
hello my friend,
Thanks so so so much for this recipe. I have never baked any chiffon before since I didn't have the chiffon pan till today. I gave it a try and it turned out so good ... yummy. It's so moist, so soft and fluffy and not very sweet which I really like. I would like to send you my appreciation.
Besh wishes,
Love to bake
Hi Love to bake,
Thanks for dropping me a comment. I'm glad the cake turned out well for you and most importantly, you like it :)
hi, I read that u are a follower of rei's blog. me too, I followed her banana chiffon cake but wasn't satisfied with the taste until I came to read ur another banana chiffon cake 2 that u hav modified,and that now I am so happy to hear from ur experience. Good luck to ur baking. and Im 1 of ur follower!! ;-)
And also, I think u add wax paper at the bottom only so u wont have a pity chiffon cake..GOOD DAY!!Im sharee
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