Banana Chiffon Cake
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 6 Egg yolks
- ¼ tsp Salt
- 60ml Cooking oil
- 170g Banana puree (used overly ripe bananas)
- ½ tsp Banana essence，optional
- 50g Caster sugar
- 110g Plain flour
- ¼ tsp Baking soda
- 6 Egg whites
- ½ tsp Cream of tartar
- 100g Caster sugar
Instructions
- To make egg yolk batter, combine egg yolks, salt, oil, banana puree, essence and sugar in a mixing bowl. Fold in sifted flour and baking soda until forms batter.
- To make egg white foam, beat egg whites, tartar and sugar until mixture becomes peak form.
- Gently fold beaten egg white foam into egg yolk batter until blended.
- Pour batter into ungreased 9" (22cm) tube pan.
- Bake at preheated oven at 170C for about 45 minutess or until cooked.
- Then switch temperature to lower grill and bake chiffon cake for another 5 minutes.
- Remove chiffon cake from oven, invert mould onto table.
- Allow the cake to cool completely before removing the cake from the mould.
Recipes adapted from Chiffon Cake Is Done
3.5.3226