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
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.