Banana Chiffon Cake

I like to eat plain banana, and fried banana fritter. I don't really like banana cake, because they taste dense, rich and sweet.  Around 1 month ago, I found this recipe online from Fong-Kitchen-Journal and decided to give it a try. Today, 24 Jan 2012 is my 2nd time baking this cake. 

I use local Malaysia cooking banana, and we call it Pisang Nangka.

Below is the recipe for a 23cm chiffon cake pan.

Ingredients:
A:
240g banana ( around 3 bananas)
7 egg yolk (prefer to use A grade egg to get more volume, however today I use B grade egg, and still able get 4 inch cake)

67g fine sugar
75g oil
A pinch of salt
150g cake flour / superfine flour / self raising flour

B:
7 egg white
1/2 teaspoon cream of tar tar
67g fine sugar

Preheat oven to 160 degree Celsius.

23cm tube mold.

Method:
Below are the steps to prepare the yolk batter from Ingredients A.
1. Fork/blender -> mashed banana.
2. Yolk + sugar -> manually whisk till sugar dissolved.
3. + salt + banana -> well blended.
4. + sift in flour -> well blended -> yolk batter.
5. Using a mixer, beat egg white until frothy + tar2 + fine sugar -> stiff -> meringue.
6. Take 1/3 of the meringue and fold into yolk batter
7. Pour yolk batter into the meringue and fold until uniform.
8. Bake for 50 minutes.

9. Cool the cake upside down. 

Verdict:

This cake has become one of my favorite chiffon cake. It is very soft and fluffy, with a slight banana aroma. Very fragrant and the sweetness is just right.