Banana Chiffon Cake
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Cook time: 
Total time: 
 
Ingredients
  • 6 Egg yolks
  • ¼ tsp Salt
  • 60ml Cooking oil
  • 170g Banana puree (used overly ripe bananas)
  • ½ tsp Banana essenceļ¼Œoptional
  • 50g Caster sugar
  • 110g Plain flour
  • ¼ tsp Baking soda
  • 6 Egg whites
  • ½ tsp Cream of tartar
  • 100g Caster sugar
Instructions
  1. 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.
  2. To make egg white foam, beat egg whites, tartar and sugar until mixture becomes peak form.
  3. Gently fold beaten egg white foam into egg yolk batter until blended.
  4. Pour batter into ungreased 9" (22cm) tube pan.
  5. Bake at preheated oven at 170C for about 45 minutess or until cooked.
  6. Then switch temperature to lower grill and bake chiffon cake for another 5 minutes.
  7. Remove chiffon cake from oven, invert mould onto table.
  8. Allow the cake to cool completely before removing the cake from the mould.Recipes adapted from Chiffon Cake Is Done
Recipe by Anncoo Journal at https://www.anncoojournal.com/banana-chiffon-cake_01/