Banana Chiffon Cake

I always want to try making cake with banana as the main ingredients. i browsing some recipe and found many recipe with banana, mostly is banana bread or banana cake which is more 'heavy' like butter cake. I think i will like it but not my family they are very picky with cake. if they dont like it who help me finish the whole pan of cake.

I continued my surfing to many food blog and find christine recipe for banana chiffon cake. I just direclty fall in love with this cake. look so pretty and yummy. Chiffon cake is my family favorite cake, because it is so soft and fluffy. I don't hesitate to try baked this banana chiffon cake. I doubled the recipe as the chiffon pan i have is 20cm (bottom) and do slightly modification, the result is big woww.. my tallest and prettiest chiffon cake ever. Love it so much..


Banana Chiffon Cake

---

Source: Christine Recipe

20 cm chiffon pan

Ingredients
160 gr cake flour
7 egg yolks
30 gr caster sugar
70 gr vegetable oil
90 gr milk
1/4 tsp salt
4 ripe bananas, about 480 gr (i used 5-6 pisang barangan)

7 egg whites
80 gm caster sugar
1/2 tsp cream of tartar

Method

1. Preheat oven to 165C (330F). Use a small food processor to process the bananas into paste. Set aside.
2. Mix the egg yolks with 14 grams of sugar until smooth. Add oil, milk and mashed bananas. Combine very well. Sift in cake flour, incorporate all ingredients well until you get a smooth batter.
3. Use an electric mixer to beat egg whites first for a while until bubbles form. Add cream of tartar. Add one third of the 40 grams of sugar at a time. Combine well between the adds, until stiff peaks form. 
4. Fold in the egg whites into the batter. Add one third of egg whites at a time in order to easily incorporate the egg whites  then fold in the rest.
5. Transfer the batter into the cake mould that shouldn’t be non-stick or greased.
6. Bake in the preheated oven and bake for 55 to 60 minutes. Test it by an inserted needle coming out clean. Remove from oven and immediately revert the cake mould upside down on a wire rack. Let it cool completely. Carefully remove from the cake mould.