I have posted many chiffon cake recipes in my blog and now at a loss of what other 'creations' that I should concoct to share. Fortunately, for chiffon cakes, one can mix and match the ingredients and most of the time, the end result is acceptable and not disappointing. So, today I'm going to share with you a Banana Cocoa Chiffon Cake with some 'dots' of chocolate chips. As usual, chiffon cakes are light, soft, moist and will readily be enjoyed with a hot cuppa.
Banana Cocoa Chiffon Cake ~ 香蕉可可雪纺蛋糕 (adapted from 'here' with adjustments)
Ingredients (A)
5 'L'egg yolks
80 gm plain flour
1.1/4 Tbsp cornflour
44 gm caster sugar
50 gm vegetable oil
14 gm cocoa powder
144 gm mashed over-ripe bananas
25 gm choc chips
(B)
5 'L'egg whites
1 tsp lemon juice or white vinegar
80 gm caster sugar
Method
- Sift together plain flour, cornflour and cocoa powder. Set aside.
- Whisk egg yolks with sugar till creamy and pale. Mix in oil and mashed bananas. Mix till well incorporated. Sift in the flour mixture and mix well.
- In a clean bowl, whisk the egg whites till frothy, add in the vinegar, continue beating on low, gradually add in the sugar in batches. Once less bubbles appear, whisk on high till stiff peaks form but not dry.
- Fold 1/3 of egg whites into the egg yolk mixture, then pour the mixture into the remaining egg whites, add in choc chips. Fold in till fully incoporated but not to deflate the egg whites.
- Pour batter into an ungreased 23 cm chiffon cake pan. Bake in a preheated oven @ 170 deg.C for 50 to 55 mins. Test with skewer till it comes out clean.
- Remove cake from oven, invert the cake immediately to cool completely before unmoulding by hand.
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