Banana Chiffon Cake

Introduce

Chef :

anytoh

Banana Chiffon Cake

I love bananas in all forms- plain, in crepes, in waffles, ice cream & definitely cakes.

Ingredient

45 g

Cooking instructions

* Step 1

Preheat oven 160 C.

* Step 2

Beat egg yolk, sugar, oil, milk and vanilla extract till light yellow. Fold in flours & salt.

* Step 3

Beat egg whites till foamy. Add 1/2 of sugar. Beat in low speed till meringue has fine foam. Add in cornflour and lemon juice when soft peaks is formed. Add in the rest of sugar & continue beating at the slowest speed till stiff peaks is formed (Pic below)

* Step 4

Fold in 1/3 of meringue into cake batter. A little volume lost is fine at this juncture.

* Step 5

Pour cake batter into the bowl with meringue. Fold gently and swiftly. Use as few strokes as possible. This folding stage would determine the success of your cake.

* Step 6

Pour cake batter into a 17 cm (7”) ungreased tube pan. All pans for chiffon cakes must not be greased as the princess cake batter needs to climb up the sides of the pan. Drop the pan twice from a height of 10cm to remove air pockets. Use a skewer to burst any more big air bubbles on the surface.

* Step 7

Bake at 160C for 50 min.

* Step 8

Overturn the pan and rest till cool.

* Step 9

Unmould the pan by pressing cake gently & remove or use a plastic spatula to slide from the sides. Enjoy Princess banana chiffon cake with your loved ones. All chiffon are princess with different names!

Note: if there is a photo you can click to enlarge it