Banana Chiffon Cake
This chiffon cake is incredibly soft, fluffy, and cloud-like. To elevate the flavor profile, a handful of chocolate chips scattered on top provides the perfect sweet, rich contrast.
Ingredients
- 35 g corn oil
- 30 g fresh milk
- 55 g mashed banana - overly ripe
- 1/2 tsp vanilla extract
- 65 g cake flour or plain flour
- 4 egg yolks - 65g egg with shell
Meringue
- 4 egg whites
- 60 g caster sugar
Instructions
- In a bowl, combine corn oil, milk, mashed banana and vanilla together till well mixed.
- Sieve in flour and stir well again to a thick batter. Then add egg yolks, stir mixture to smooth, set aside.
- Make meringue - Beat egg whites until foamy. Then add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold 1/3 of meringue into batter, mix well to smooth. Then pour it back to the remaining meringue and fold well with hand whisk or a rubber spatula.
- Spoon a layer of batter into the pan (7 inch round removable base pan) and level it. Sift a thin layer of cocoa powder on top until evenly covered. Then another batter on top of the cocoa powder followed by the remaining batter (total 3 layers batter and 2 layers cocoa powder). Then scatter some chocolate chips on top.
- Bake in lower second rack in the preheated oven at 150 degrees C for about 50 minutes.
- When cake is done, remove from oven and turn the pan over to cool down completely.
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