Monday, October 03, 2005

Resipi...Banana Chiffon Cake


4 egg yolks
40g castor sugar
1/4 tsp salt

2 large ripe banana, mashed with fork
125ml water
60g corn oil

135g cake flour
1/2 TBsp baking powder
1/8 tsp sodium bicarbonate

5 egg whites
40g castor sugar


1. Preheat oven 170C - 180C.

2. Sift (C) twice, set aside.

3. Cream (A) until sugar dissovled. Add in (B) in the order listed. Mix well after each addition.

4. Fold in sifted flour and mix well.

5. Beat egg whites until frothy, add 1/3 sugar and beat till soft peaks. Add 1/3 sugar and beat till white and glossy. Add the last 1/3 sugar and beat till stiff peaks.

6. Fold 1/2 of the egg whites into egg yolk mixture, gently with a rubber spatula until just blended.

7. Pour yolk mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.

8. Put batter into a 20cm chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake at 170C - 180C for 40 - 45 minutes or till cooked.

9. When the cake is cooked, remove from oven immediately and give it another bang on a hard surface. Then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.


Post a Comment

<< Home