Skip to main content

Banana chiffon with cocoa layering ~ 香蕉戚风蛋糕


I was attracted by the Banana Chiffon with Cocoa Layering recipe posted by Wendy and was keen to give it a try.  What really caught my eye was the fine lines of cocoa in the cake.  Since I had some very ripe Pisang Berangan, I didn't hesitate to bake this chiffon cake and was delighted when the cake turned out nicely with the cocoa designs. The chiffon was soft and moist as in most bakes with bananas and my kitchen was filled with sweet smelling banana fragrance while it was baking in the oven!









Banana chiffon with cocoa layering  ~  香蕉戚风蛋糕   (adapted from 'here' )

Ingredients (A)

250 gm peeled over-ripe bananas
50 ml milk
60 ml oil
5 large egg yolks
125 gm plain flour
1/2 tsp bicarbonate of soda
1/2 tsp vanilla
2 tsp cocoa powder for dusting

(B)
5 large egg whites
80 gm caster sugar
1/2 tsp vinegar

Method

  1. Puree the bananas with milk, mix in oil, vanilla and egg yolks till smooth.
  2. Sift flour with bicarbonate of soda into the banana mixture, stir till smooth.
  3. Beat egg whites with vinegar till very foamy, then gradually add in the the sugar in batches and beat till stiff peaks form.
  4. Fold in 1/3 egg whites into the banana mixture, mix well, followed by the remaining egg whites.
  5. Scoop 1/3 of batter into an ungreased 23 cm chiffon cake pan, level the surface and sift a thin layer of cocoa powder over it.
  6. Gently spoon another 1/3 batter over the cocoa layer, repeat step (5).  
  7. Level the remaining batter.  (No need to tap the cake pan).
  8. Bake in a preheated oven @  180 deg.C for 50 mins., test with a skewer till it comes out clean.
  9. Immediately invert the cake and let cool completely before removing by hand.


Comments

  1. So soft and airy..I like the cocoa layering in between.

    ReplyDelete
  2. WOW!! This chiffon cake looks very pretty with the fine lines in between. I definitely want to try this too! Thanks for sharing, Cheah!

    ReplyDelete
  3. Very nice chiffon cake. Time to buy bananas to try it!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes