Tuesday, February 27, 2018


adapted from :

Ingredients :

60  gm  cake flour or plain flour
15  gm  cocoa powder
1  tbsp  corn flour (starch)
4  large  egg yolks
35  gm  caster sugar
40  gm  corn oil
115  gm  over-ripe banana  ~  mashed

Meringue :

4  large  egg whites
1/2  tsp  cream of tartar or use lemon juice
65  gm  caster sugar

Direction :

1.  Preheat oven to 170'C.  Sift flour, cocoa powder and corn flour together and set aside.

2.  Beat egg yolks and sugar with a hand whisk until slight pale with a hand whisk.  Add oil, mix well followed by mashed banana and combine well.

3.  Sift the flour for the second time directly into the yolk mixture together, combine well to smooth.

4.  Meringue :   Whisk egg whites and cream of tartar until frothy.  Add sugar (65 gm) in 2 batches and whisk until stiff peak and glossy-looked.

5.  Fold 1/3 of meringue into the yolk batter with a spatula.  Then pour in the remaining egg whites, gently fold the mixture again until just combined.

6.  Pour batter into a 20cm ungreased chiffon tube pan and bake in the preheated oven for about 40-45 minutes until done.

7.  Remove chiffon cake from oven.  Invert cake immediately on a wire rack to cool completely before unmoulding...

NOTE :    Can add some chocolate chips, about 20 to 30 gm for more chocolatey flavour or even finely chopped or grind walnuts for some extra bite (add after mixing of meringue, step 4).  Please keep in mind that all oven temperature and baking time varies...

No comments:

Post a Comment