Fluffy banana chiffon cake: the most light and fluffy dessert
published on 22 October, 2018 at 13:48
Ingredients:
2-3 bananas
60 g egg yolks
15 g castor sugar
40 g corn oil
70 g cake flour
1/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
60 g egg yolks
15 g castor sugar
40 g corn oil
70 g cake flour
1/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
140 g egg whites
1/16 tsp cream of tartar
50 g castor sugar
1/16 tsp cream of tartar
50 g castor sugar
Directions:
Preheat oven to 160°C. Measure and prep ingredients as detailed above. Blend 175 g bananas, egg yolks, corn oil and 15 g castor sugar till smooth and thoroughly incorporated. Sift cake flour, baking soda and baking powder into mixture. Add salt. Mix with whisk till just even. Separately whisk egg whites till frothy. Add cream of tartar. Whisk till egg whites form thick foam. Gradually add 50 g castor sugar, still whisking. Continue to whisk till egg whites reach firm peak stage.
Add egg whites to yolk mixture in 3 batches. Mix with whisk till almost even after each batch. Scrape down and fold with spatula till just evenly mixed, banging mixing bowl against worktop 2-3 times.
Add egg whites to yolk mixture in 3 batches. Mix with whisk till almost even after each batch. Scrape down and fold with spatula till just evenly mixed, banging mixing bowl against worktop 2-3 times.
Pour batter into 18 x 8 cm 2-piece chiffon pan that's not non-stick, rotating pan as you pour so that batter is spread evenly. Jiggle pan till batter is level. Bake in bottom of oven for about 1 hour, till cake is well browned and, when pressed lightly, springs back and squishes softly. Remove cake from oven. Leave till cool. Cut cake out of pan. Serve.
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