Banana Chiffon Cake


Banana Chiffon Cake


5 eggs yolks
140g cake flour
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1/3 cup of water (60g)
1/3 cup oil (55g)
1 cup of mashed bananas (about 2 medium size)

5 egg whites
90g sugar
1/2 tsp tartar

Utensil: 20cm tube pan
Oven preheated to 160C


1.Sift together the flour, baking powder and salt.
2.In another bowl, whisk the egg yolks, oil, water and vanilla.
3. Add the flour mixture along with the mashed bananas. Beat with hand whisk until well blended.
4. In a stand mixer, beat egg whites until foamy before adding the cream of tartar and continue beating while gradually adding the sugar until stiff peaks form. Fold into yolk mixture.
5. Gently spoon batter into an ungreased 20cm tube pan. Cut through batter with a skewer or chopstick to remove air pockets.
6. Bake on lowest rack at 160C for 70 minutes or until top springs back when lightly touched. Immediately invert baking pan to cool completely before unmoulding.






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