Cocoa Banana Chiffon Cake
This cake is delicious and great to enjoy with my family over a cup of hot coffee. Definitely a keeper recipe!
Ingredients
- 60 g cake flour or plain flour
- 15 g cocoa powder - I used Hershey's
- 1 tbsp corn flour (starch)
- 4 egg yolks - used large eggs
- 35 g caster sugar
- 40 g corn oil
- 115 g over-ripe banana - mashed
Meringue
- 4 egg whites
- 1/2 tsp cream of tartar - or use lemon juice
- 65 g caster sugar
Instructions
- Preheat oven to 170 deg C. Sift flour, cocoa powder and corn flour together and set aside.
- Beat egg yolks and sugar with a hand whisk until slight pale with a hand whisk. Add oil, mix well followed by mashed banana and combine well.
- Sift the flour for the second time directly into the yolk mixture together, combine well to smooth.
- Meringue - Whisk egg whites and cream of tartar until frothy at low speed. Add sugar in 2 batches and whisk from medium speed to high speed until stiff peak and glossy-looked
- Fold ⅓ of meringue into the yolk batter with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture again until just combined.
- Pour batter into a 20 cm ungreased chiffon tube pan and bake in preheated oven at 170 deg C for about 40 - 45 minutes.
- Remove chiffon cake from oven, invert cake immediately on a wire rack to cool completely before unmoulding.
Notes
Can add some chocolate chips, about 20 to 30 grams for more chocolately flavour or even finely chopped or grind walnuts for some extra bite (add after mixing of meringue, step 5).
Please keep in mind that all ovens temperature and baking time varies.
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