Banana Chiffon Cake

Ingredients:

Egg Yolk Batter

6 egg yolks

1/4 tsp salt

60ml corn oil

170g banana puree

1/2 tsp banana essense (optional)

50g caster sugar

few drops yellow colouring (optional)

110g plain flour (I use super soft flour)

1/4 tsp bicarbonate of soda

Egg White Foam

6 egg whites

1/2 tsp cream of tartar

100g caster sugar

Method:

To make egg yolk batter: Combine egg yolks, salt, oil, banana puree, essense (if you are using), sugar and colouring (if you are using) in a mixing bowl. Mix till well combined.

Fold in flour and bicarbonate of soda until forms batter. (sieve the flour with soda first before mix it in the egg yolk mixture)

To make egg white foam: Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form. (*make sure the bowl and the mixer use to beat the egg whites are free from oil*)

Gently fold the beaten egg white foam into egg yolk batter until it's well blended.

Pour batter into ungreased 9" (22cm) tube cake pan. Bake in preheated oven at 170c for 30-40 minutes or until it's cooked.

Remove from oven, invert cake onto table until it's completely cooled before unmould it.

• Share This RECIPE