Banana Chiffon Cake

Yield: One 10" Chiffon Cake

Ingredients

3-4 Bananas, peel to yield 300 g

102 g Egg Yolks

25.5 g Castor Sugar

68 g Vegetable Oil

119 g Cake Flour

2/5 tsp Baking Powder

4/5 tsp Baking Soda

1/5 tsp Salt

238 g egg whites

1/10 tsp cream of tartar

85 g castor sugar

Instructions

1. Preheat oven to 160°C.

2. Blend bananas, egg yolks, corn oil and castor sugar till smooth and thoroughly incorporated. Sift cake flour, baking soda and baking powder into mixture.

3. Add salt. Mix with whisk till just even.

4. Separately whisk egg whites till frothy.

5. Add cream of tartar.

6. Whisk till egg whites form thick foam.

7. Gradually add castor sugar, still whisking.

8. Continue to whisk till egg whites reach soft peak stage.

9. Add egg whites to yolk mixture in 3 batches. With the first batch, mix with whisk to ensure well combined.

10. Fold the remaining 2 batches in with spatula till just evenly mixed, banging mixing bowl against worktop 2-3 times.

11. Pour batter into chiffon pan, rotating pan as you pour so that batter is spread evenly. Jiggle pan till batter is level. Bake in bottom of oven at 160 °C for 1 hour, till cake is well browned and, when pressed lightly, springs back and squishes softly. (Loud squishing means the cake is still too wet.)

12. Remove cake from oven. Invert onto something narrow and tall, e.g. jam jar or inverted glass. Leave till cool.

Adapted from: KitchenTigress