Skip to main content

Banana Cocoa Chiffon Cake ~ 香蕉可可雪纺蛋糕


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
  1. Sift together plain flour, cornflour and cocoa powder.  Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove cake from oven, invert the cake immediately to cool completely before unmoulding by hand.
Labels:

Comments

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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe

Pineapple Tarts ~ CNY 2013

Chinese New Year is not too far away and a quick look at the supermarkets and bakeries revealed that the prices of the festive goodies have gone up again.  Prices of  food stuff have gone up drastically and look like they are here to stay.  It's much more economical  to DIY when you know how to do so....... These Pineapple 'Closed' Tarts are a bit different from the  Nastar   I posted previously.  Shaping the tarts this way is less time consuming and moreover they taste just as good! Recipe for Pineapple Tarts ~ CNY 2013 Ingredients  125 gm butter/margarine 25 gm icing sugar 1 egg yolk 190 gm plain flour 1 Tbsp cornflour 1/8  tsp salt 1/4  tsp vanilla 370 gm pineapple paste 1 egg yolk + 1  tsp water = egg glaze Method Sift the plain flour with salt, mix in the cornflour, set aside. Cream the butter with icing sugar till light, add in the egg yolk, vanilla.  Mix well. Add in the fl...
38 comments
Read more