Wednesday, 6 July 2011

Banana Chiffon Cake

Source: Baking Made Easy by Agnes Chang

 A.       200g       self-raising flour, mix with
       ½ tsp       bicarbonate of soda and
       ¼ tsp       salt, sifted

         B.     100g      castor sugar
                    8       egg yolks
       6 tbsp      corn oil
         1 cup      mashed banana
       1/8tsp      banana essence

          C.    100g      castor sugar
                     8       egg whites
        ½ tsp       cream of tartar
  1. Mix all the ingredients A & B in a mixing bowl to form smooth batter.
  2. Whisk C till stiff. Add batter (1) and mix in one direction till well-combined.
  3. Pour mixture into a 25cm/10” chiffon cake tin. Bake in 150’C till lightly golden brown. Increase heat to 170’C and continue to bake till golden brown and cooked (about 1 hour).
  4. Remove from oven, invert tin and leave to cool. Slice and serve.

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