Banana Chiffon

recipe adapted from “Chiffon Cake is Done” by Kevin Chai



[A]
3 Egg Yolks
30ml oil
85g Banana Puree
25g sugar
55g plain flour

[B]
3 Egg Whites
1/4 tsp cream of tartar (optional)
50g sugar

Method

  1. To make egg yolk batter, combine egg yolks, oil, banana puree, sugar in a mixing bowl.
  2. Fold in flour until form batter
  3. Beat egg white and cream of tartar (if using) until soft peaks.Add sugar gradually while beating. Beat until stiff
  4. Fold egg white into egg yolk mixture in 3 parts
  5. Pour into ungreased 18cm tube pan.
  6. Knock the cake gentle on table 3 times.(This is to distribute the air pocket evenly)
  7. Bake in preheated oven 175 C for 30 min.
  8. Remove from oven, invert the cake to cool completely.
Note
Using 18cm tube pan



Comments

Rei said…
Hi, I left my views on your cake at KC. HTH. :)
Sukkimi said…
Thanks rei for the tips. Will try to increase flour next baking!
thequeen said…
hi!
what does this means?
"Beat egg white and cream of tartar (if using) until soft peaks.Add sugar gradually while beating. Beat until stiff"

soft peaks?
stiff?

i've tried once but it turned out bad.

tks!
Sukkimi said…
thequeen,

The secret for chiffon cake lies in the "egg white"

Beat egg white + tartar until "soft peaks" mean when the egg whites turn bubbles

Beat until stiff means when u invert your beating bowl, the egg white should not fall.
Or when u lift ur mixer up, u should be able to see the egg white hold a shape

like this
http://i10.tinypic.com/35he5c8.jpg

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