Banana Chiffon Cake

Monday, 16 June 2008

Oh I'm seriously so proud of myself *face beams

Last summer after trying making a plain chiffon cake with Mama Cheng for 4 times, in which all of them failed, I developed an immense fear of making this cake again. I think it's my folding technique that I have yet to master. Although this time it was much, much better, the center of the cake still sink =.=

banana chiffon cake2

But nevertheless, Imma seriously so proud that there's still height to the cake, and seriously the cake is so soft! T______________T *tears of joy

120g plain flour
30g cornflour
1 teaspoon baking powder
1/4 teaspoon salt
*30g almond meal
sift all together except the almond meal and set aside

7 egg yolks
50g caster sugar
200g mashed banana mixed with
1 teaspoon lemon juice (I replaced it with vinegar)
20g of milk powder dissolved in
100ml of water
125ml canola oil

7 egg whites
90g caster sugar
1/4 teaspoon cream of tartar

1. Preheat oven to 160 degrees.
2. Sift A except almond meal 3 times and set aside.
3. Whisk egg yolk and sugar together till all the sugar dissolve. This should take about 3-5 minutes. Then add in the rest of ingredients B and continue beating with the electric beater.
4. Fold in all of ingredients A, including the almond meal. Make sure that the flour is properly folded, if not, the cake will rise very quickly in the oven, and sink when it's removed from the oven. N.B. You have to fold it tablespoon by tablespoon.
5. In a separate bowl, whisk the egg whites with the cream of tartar.
6. When it reaches soft peak, meaning that there is a little peak in the egg white, start adding in the sugar tablespoon, by tablespoon.
7. Continue whisking until you obtain a shiny meringue, with a slightly soft but not hard peak i.e. there should be a peak but the peak will bend a little if you leave it there. (I hope this is clear enough!)
8. Fold in the meringue into the egg yolk mixture i.e. A+B mixture by 1/3 at the time.
9. Pour into the chiffon cake tin, and using a knife, cut through the batter a few time. Tap the tin onto the table a few times to remove any large air bubbles.
10. Bake at 160 degrees for 1 hour.
11. Once removed from the oven, over turn the tin, and leave it until it cools completely. Only then should you remove the cake.

The original recipe is here. :)

Happy Baking! ^_^


小蓝 said...

i used to bake cakes and make paos when i was still in standard six until when i was form three i think. it has been years (6 yrs already!) since i last did those kind of things. =(

now i also forgot how to bake cakes and make paos already. have to relearn them when i am back in msia this july.

erm, if not wrong, from my experience last time, whether the cake will sink or not, it depends not only on the folding part but also the timing of when you took the cake out after u have done baking. not really sure about it now. i don't really remember already lar...