Banana Chiffon Cake I

Ingredients:

2 egg whites
1/3 cup sugar
1/4 tsp cream of tartar

2 egg yolks
1/4 cup sugar
1 1/4 tbsp (18 g) butter
20 mL milk
1/2 cup banana puree (from 1 banana)
1/3 cup cake flour
1 tbsp corn flour
1/4 tsp baking soda

Method:

Preheat oven to 160 °C.

In a bowl, combine together flours and baking soda; set aside.

In a large bowl, whisk egg whites and cream of tartar till frothy; gradually add-in sugar and continue whisking till stiff peaks form (I always whisk egg whites first because I use the same whisk for egg yolks mixture later without washing); set aside.

In another large bowl, whisk egg yolks and sugar till pale, thick and glossy.

Add-in butter and milk, continue whisking till butter is fully incorporated.

Add-in banana puree and whisk well to mix evenly.

Fold-in flours mixtures, stir-well to form homogeneous batter.

Gradually and gently, fold the egg whites mixture into the egg yolks batter.

Pour batter into ungreased chiffon pan (6 inches) and bake for 45 minutes or until a toothpick inserted into the middle of cake comes out clean.

Remove from oven and immediately invert the chiffon pan on a lifted wire rack.

Leave to stand for 10 minutes or till the cake shrinks all over from pan walls.

With a flexible thin knife or spatula, loose cake from pan and transfer it from pan onto wire rack; let cool completely before cut into serving size.