Ingredients:
80 g all-purpose flour
½ tsp baking powder
4 egg yolks
10 g sugar
A pinch of salt
40 ml water
30 ml vegetable oil
90 g bananas, mashed (I used about 2 small bananas)
4 egg whites
4 egg whites
40 g sugar
¼ tsp cream of tartar
Methods:
2. Add in flour and baking powder. Mix until well incorporated. Set aside.
3. In another clean bowl, whisk the egg whites until foamy then add cream of tartar. Whisk until soft peak then gradually add in sugar. Whisk until stiff peak.
4. Using a rubber spatula, fold in 1/3 of the whites into the banana batter until well incorporated. Gently fold in the rest of the egg whites by half.
5. Pour the batter into the chiffon mold. Tap the mold lightly to get rid of any trapped air bubbles in the batter.
6. Baked in preheated oven at 170 C degree for 45 – 50 minutes or until a skewer inserted into the center comes out clean.
7. Remove from the oven and invert the mold immediately. Let cool completely before unmolding.
Notes:
1. I reduced the sugar from my usual 50g because of the sweetness from the bananas.
2. Would be best if you use over-riped bananas, the cake will be more flavorful.
3. Roughly mashed the bananas or add in some small chunks for bananas for texture, if you prefer.
