Monday, November 17, 2008

Banana Chiffon Cake

Have been lagging in posting again! This time round will try to add in recipes. Okie let this be my first recipe posting.....BANANA CHIFFON CAKE..oops no picture to go with! Anyway this recipe is extracted from a Chinese baking book SY bought from me while she was at Taiwan early this year. I hope I am hardworking enough to continue to post recipe........ By the way I have reduce the amt of sugar since I don't like my cakes to be too sweet.

Banana Chiffon Cake
* yield 4 mini chiffon or 17cm chiffon
*Approximately baking time of 25-30mins for mini or 30-35mins for 17cm
*Oven temperature 170C
*Per slice of cake from 17cm chiffon (Can yield 10 slices) is about 148 kcal


Set A
Cake flour 90gm ( If no cake flour used 80gm plain flour add 10gm corn flour)
Baking powder 1/2 tsp
Salt a pinch

Set B
egg yolks 3 nos
Sugar 40gm (Original 60gm)
Oil 40gm
Banana 150gm @ 3 small nos
Banana essence 2 drops (Optional)
Lemon juice 1/2 tsp

Set C
Egg white 3 nos
Sugar 20gm (original 30gm)

1) Preheat oven
2) Sieve Set A & placed aside
3) Mashed the bananas and added in the lemon juice
4) Whisked egg yolk and sugar in Set B till light clour
5) Add in oil & continue to whisk till smooth
6) Add in smashed banana
7) Add in Set A and blend well. Do not overmix. Set aside
8) Whisked egg whites till big bubbles appear
9) Add the sugar gradually preferably at 3 different time
10) Add 1/3 of whisked Set C into (7) & fold well.
11) Fold in the remaining whites into the batter.
12) Pour into mould (do not grease or lined mould) till 3/4 filled. Bang the filled mould to remove trapped air and they are ready to bake
13) Once baked, overturn the mould to cool and serve

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