Banana Chiffon in Muffin Cups

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Banana Chiffon in Muffin Cups (Adapted from Enne Ty’s recipe)
Makes 12 large muffin cups

280g banana purée
5 egg yolks (65g eggs)
50 g oil
30g caster sugar
150 g cake flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

5 egg whites
60 g caster sugar (can add more if banana is not very sweet)
1/2 tsp cream of tartar

Method:

Sift all dry ingredients and place in the bowl.
In a large mixing bowl, place banana puree, oil, sugar and egg yolks and stir until combined. Add in the flour mixture and mix with a handwhisk until fully incorporated.

Whip up meringue to firm peaks and add into the yolk batter in 3 portions. Divide equally into 12 large muffins cups and use steam bake method to bake at 160C for 40-50 minutes.

Remove from oven and immediately tap each cups on the table to minimize shrinkage.

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5 Comments »

  1. Chris said

    Hi Jeannie,
    May i know how to get banana puree n what is steam bake method?

    Like

    • jeannietay said

      Put your bananas into a blender and blend or use a fork to press until very fine. Steam bake is putting a tray of hot water on the level below your baking pan. Or you can put a wire rack standing on the water tray and place your baking pan on the rack without it touching the water.

      Like

      • Chris said

        Thxs, Jeannie. Your cakes look really yummy! Very tempting to try.

        Like

  2. Cindee Lee said

    Hi Jeannie. For steam bake method, can i replace a tray of hot water at the lowest rack, then i placed the cupcakes on the tray at the middle rack?

    Like

    • jeannietay said

      Yes you do that. Another way is place a wire rack on the tray and place your tray with the cupcakes on the rack without touching the water.

      Like

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