This cake is delicious and great to enjoy with my family over a cup of hot coffee. Definitely a keeper recipe!
Author Ann Low
Prep Time 15mins
Cook Time 45mins
Total Time 1hr
60gcake flour or plain flour
15gcocoa powder - I used Hershey's
1tbspcorn flour (starch)
4egg yolks - used large eggs
115gover-ripe banana - mashed
1/2tspcream of tartar - or use lemon juice
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.
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.