Ingredients:
4 egg whites
70 g sugar
1/2 tsp cream of tartar
4 egg yolks
30 g sugar
1/4 tsp salt
40 mL (37-40g) oil
4 egg whites
70 g sugar
1/2 tsp cream of tartar
4 egg yolks
30 g sugar
1/4 tsp salt
40 mL (37-40g) oil
150 g banana (from 2 banana), mashed
75 g plain flour (added 2 tbsp corn flour to make up 75g flour)
1/4 tsp baking soda
Method:
Preheat oven to 170 °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, sugar and salt till pale, thick and glossy.
Add-in mashed banana and oil, continue whisking till butter is fully incorporated.
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 (22cm) and bake for 40 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 until the cake is cool (I left about 2 hours).
With a flexible thin knife or spatula, loose cake from pan and transfer it onto a serving plate.
75 g plain flour (added 2 tbsp corn flour to make up 75g flour)
1/4 tsp baking soda
Method:
Preheat oven to 170 °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, sugar and salt till pale, thick and glossy.
Add-in mashed banana and oil, continue whisking till butter is fully incorporated.
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 (22cm) and bake for 40 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 until the cake is cool (I left about 2 hours).
With a flexible thin knife or spatula, loose cake from pan and transfer it onto a serving plate.
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