This banana chiffon is very soft, so soft in fact that I can hardly slice it without squashing it! You have to bake it really brown to get some support from the crust. I'll add some extra flour if I were to bake this again. The taste was really delicious though.
|The crust is still not brown enough!|
Banana Chiffon cake
175g mashed very ripe bananas
3 medium size eggs, yolks and whites separated + 1 extra egg white
65 g castor sugar, divided use
40 g corn oil
70 g cake flour
1⁄4 tsp baking powder
1⁄2 tsp baking soda
Pinch of salt
Pinch of cream of tartar
Preheat oven to 150°C (150C). Prepare a 18cm tube pan. Do not grease it.
Blend mashed bananas, egg yolks, corn oil and about 15 g castor sugar together. You can use a handwhisk to do this part. Add sifted cake flour, baking soda, baking powder and salt into mixture. Mix thoroughly and set aside while you prepare the meringue.
In your stand mixer (you can use an electric whisk if you do not have a stand mixer), whisk the egg whites till frothy before adding a pinch of cream of tartar. Continue to whisk until egg whites form thick foam; gradually add the remaining 50 g of sugar and whisk until stiff peaks.
Fold meringue into yolk mixture 1/3 portion at a time and mix with handwhisk to lighten up the egg yolks batter. Add the balance meringue in two addition and mix gently. Change to a spatula at the end and use it to scoop the batter from the bottom of the bowl and fold up into the batter to ensure even mixing. Once you do not see any white streaks of meringue in the batter, transfer the batter into prepare tube pan from a height to help remove big bubbles. Shake the pan from side to side to even out the batter.
Bake on lowest level of your oven for 55-60 minutes or until golden and springs back when gently pressed. Remove cake from oven and immediately invert onto an overturned glass to cool completely before unmoulding.
|No cracks but too soft it sank|
|See how fluffy this chiffon cake is..hardly anything to eat lol!|