Fluffy Banana Chiffon Cake

MAKES 8 SLICES | COOKING TIME: 45 MINUTES

Ever craved a light and fluffy cake at random times. I can definitely say that I have! Eating something not too fatty or dense is always the perfect solution to a snack craving, especially right before dinner. Here I present to you my rendition of a fluffy banana chiffon cake, where you can also use your over ripe bananas.

The Process

INGREDIENTS

Egg yolk batter

6 egg yolks
¼ tsp salt
60ml cooking oil
170g banana puree
½ tsp banana essence
50g caster sugar *
110g plain flour
¼ tsp bicarbonate of soda

* Adjust sugar levels depending on ripeness of the bananas.

Egg white foam

6 egg whites
½ tsp cream of tartar
100g caster sugar

Tin

9 inch chiffon cake tin

METHOD

Egg yolk batter

Preheat the oven to 170 degrees celsius.
To create the egg yolk batter first start by separating the egg yolks from the whites.
Combine the egg yolks, salt, oil, banana puree and sugar in a mixing bowl.
Slowly fold in flour and bicarbonate of soda until a smooth batter is formed.

Egg white foam

Beat egg whites and cream of tartar until mixture forms soft peaks.
Gradually add in sugar.
Beat at high speed until hard peaks form.

Batter

Incorporate the egg white batter into the egg yolk batter by gently folding it in with a spatula.
Be careful not to overmix. Once the batter is homogenised stop immediately, otherwise it will rise when baking.
Pour into a chiffon cake tin.
Bake in a preheated oven for 30-40 minutes or until cooked.
Check this by placing a skewer into the cake; if the skewer comes out clean, it is cooked.
Remove from the oven and invert the cake onto the table until completely cooled.
After the cake has cooled, using a small knife cut the edges of the cake from the tin.
Serve slice by slice with any toppings you fancy (i.e cream, fruits)

ENJOY!