Banana Mocha Chiffon Cake

Saturday, 9 August 2008

banana mocha chiffon cake

The other day I was viewing Aunty Yochana's blog when I realise that all this while I've shaven off the top of my chiffon cake. No wonder my chiffon cake always look weird! I thought it was because of the sinking down in the middle (which is probably one of the reason why it looks ugly lar! =.=)

But unable to make the cake and deliberately making the cake bald is two different story. So this time when I attempted to make the cake, I had to make sure that the cake is completely cooled down before removing it from the tin! (I always have been impatient all this while =.=)

The last time the cake became burnt at the top and I had to remove it from the oven before the designated time. But SD advise that I were to cover it with a piece of aluminum foil 2/3 through baking as the oven I'm using now is the old kind without a fan or anything. So I followed obediently and it worked! Thanks SD! :D


120g plain flour
30g cornflour
1 teaspoon baking powder
1/4 teaspoon salt
15g cocoa

7 egg yolks
50g caster sugar
200g mashed banana mixed with
1 teaspoon lemon juice
2g (1tsp) coffee powder
20g of milk powder dissolved in
100ml of water
125ml canola oil (or any odorless vegetable oil)

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


  1. Sift all of ingredients A 3 times and set aside.
  2. Whisk egg yolk and sugar together till all the sugar dissolve and mixture is pale yellow. This should take about 3-5 minutes. Then add in the rest of ingredients B and continue beating with the electric beater.
  3. Fold in all of ingredients A that have been sifted.
  4. In a separate bowl, whisk the egg whites with the cream of tartar till frothy.
  5. Add in half of the sugar and continue whisking for 3 minutes. Then add the remaining sugar.
  6. Continue whisking until you obtain a shiny meringue, with a slightly soft peak.
  7. Fold in 1/3 of the meringue into the egg yolk mixture.
  8. Fold the egg yolk mixture into the remaining meringue.
  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.
  • 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.
  • Its much easier to separate eggs when its cold. The bring it to room temperature.
  • All ingredients should be at room temperature.
  • Fold the egg yolk and the meringue together is the crucial part. Fold some meringue into the yolk batter first ti make sure that its lighter. Then only should it be folded into the meringue. Be careful not to deflate the meringue.


jamesting said...


I love you!