Sunday, August 23, 2009

Banana Chiffon Cake





"A Banana a day keeps the doctor away" - as compared to an Apple, it has four times protein, twice the carbohydrates, three times the phosphorous, five times vitamin 'A' and iron and twice the other vitamins and minerals. Being an inexpensive supplement, it can also help overcome or prevent a substantial number of illnesses and conditions, thus making it a must add to our daily diet.



Recipe for Banana Chiffon Cake

Ingredients :


A) 4 Egg yolks
45 gm Caster sugar

110 gm Bananas (very ripe and smashed) ) Mix
1.1/2 Teasp. Lemon juice ) together

1/2 Teasp. Vanilla

75 ml Olive/Corn/Cannola Oil
80 ml water

135 gm Superfine flour
1.1/2 Teasp. Baking Powder

B) 4 Egg whites
1/4 Teasp. Cream of Tartar
45 gm Caster sugar

Method :
1. Sift the flour with the baking powder and set aside.
2. Combine egg yolks with caster sugar, cream till light, thick and creamy.
3. Add in all the remaining ingredients in 'A' accordingly, and cream well. Add in sifted flour mixture, mix well into a consistent and smooth batter.
4. Whip egg whites till bubbles form, add in cream of tartar, whip till white, then add in the sugar. Beat till peaks form but not dry.
5. Lightly fold 1/3 of egg whites into No. 3 above (the flour batter), with a hand whisk, mix well, then pour this mixture into the remaining egg white mixture, fold lightly to combine, but do not overmix.
6. Pour the batter into an ungreased Chiffon cake tin, tap it a bit to expel the air from the batter.
7. Bake in preheated oven @ 350 deg.F/180 deg.C for about 45 minutes. Insert a skewer to test if it comes out clean. Overturn the cake tin immediately, to cool.

Note :
Make sure the Bananas are very ripe to give that extra sweet taste and aroma.


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