Description:
A seductive dance between the aroma of an egg chiffon cake and the essence of banana~
A seductive dance between the aroma of an egg chiffon cake and the essence of banana~
Ingredients:
(A)
4 egg yolks
40 ml oil
30 g sugar
1/4 tsp salt
2 medium bananas, mashed
1/4 tsp banana essence
(B)
70 g flour
1/4 tsp baking soda
1/4 tsp baking powder
(C)
4 egg whites
1/2 tsp cream of tartar
60 g sugar
(A)
4 egg yolks
40 ml oil
30 g sugar
1/4 tsp salt
2 medium bananas, mashed
1/4 tsp banana essence
(B)
70 g flour
1/4 tsp baking soda
1/4 tsp baking powder
(C)
4 egg whites
1/2 tsp cream of tartar
60 g sugar
Directions:
1) (C): Mix cream of tartar together with the sugar. Beat egg whites, and gradually add in the sugar mixture. Beat till soft peaks form and set aside.
2) (B): Sift all together.
3) (A): Beat egg yolks, salt, oil and sugar together till pale. Stir in essence and mashed bananas.
4) Combine (A) and (B) with minimal mixing.
5) Fold in (C) slowly, taking care not to overmix.
6) Gently pour the batter into a 12" chiffon cake tin, and give the filled tin a few quick knocks to remove any bubbles.
6) Bake in preheated oven at 170 deg, for 30-35 min.
7) Invert the whole tin while cooling to prevent collapse of cake. Slice when cool.
Remarks:
1) (C): Mix cream of tartar together with the sugar. Beat egg whites, and gradually add in the sugar mixture. Beat till soft peaks form and set aside.
2) (B): Sift all together.
3) (A): Beat egg yolks, salt, oil and sugar together till pale. Stir in essence and mashed bananas.
4) Combine (A) and (B) with minimal mixing.
5) Fold in (C) slowly, taking care not to overmix.
6) Gently pour the batter into a 12" chiffon cake tin, and give the filled tin a few quick knocks to remove any bubbles.
6) Bake in preheated oven at 170 deg, for 30-35 min.
7) Invert the whole tin while cooling to prevent collapse of cake. Slice when cool.
Remarks:
Right from the start, I was pretty sure that this cake would turn out well. And it did! It was very soft and spongy.. and surprisingly creamy and moist! Mum said that it was slightly undercooked on the inside (which I partially agreed too, though the cake seemed to be adequately baked and this made the cake moist and soft) and didn't believe me that only 1/4 tsp of essence was used as the cake was so fragrant. Now you know the reason behind the description.
This cake is one of the best that I've made, of course it would have been better if: less oil, less sugar, more oven time =p
Here are the phases which the cake had gone through:
Phase 1 - Blooming in the oven. I was quite taken aback when I saw the cracks on the chiffon cake as it meant to me that the temperature was too high.
This cake is one of the best that I've made, of course it would have been better if: less oil, less sugar, more oven time =p
Here are the phases which the cake had gone through:
Phase 1 - Blooming in the oven. I was quite taken aback when I saw the cracks on the chiffon cake as it meant to me that the temperature was too high.
Phase 3 - Unmoulding. Standing tall and proud!
Phase 4 - Sliced up. With slight distension.
Phase 5 - Ready to be devoured. Yummy!
Phase 5 - Ready to be devoured. Yummy!
1 comment:
I love banana-flavored cakes! :D
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