Skip to main content
logo
Food Advertising by

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.

Comments



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

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.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.