Friday, February 5, 2010

Banana Chiffon + When you're happy & you know it

No, it's not pineapple tarts or some Chinese New year goodies. This time is another simple home bake cake for the family to enjoy. I figured I still have this weekend before the "Tiger" arrives, so why not! Okay, I made Banana chiffon, this is my 3rd banana bake in these few weeks. :P But seeing the banana going to waste just not my style, especially knowing that I can turn it into something delicious with a little work. But because I got a little carried away and added too much mashed banana...made my poor chiffon looks like The Colosseum!

I have to thank Happy HomeBaker for this recipe. The cake was moist and light, much to what a good chiffon cake should be. I guess the only thing I would amend next time I make this is to reduce the sugar. Actually I am not sure if it's the over ripe bananas contributing to the sweetness content. Anyway, a good reduction of 2 tbsps of sugar would have be perfect!I have doubled the recipe to make a bigger chiffon cake, plus a few small ones.

Ingredients for Banana Chiffon Cake (make one 20 cm cake & 6 small cupcakes)
6 egg yolks, rm temp
50g caster sugar

1/4 teaspoon salt
60ml cooking oil
4 medium ripe bananas, peeled and mashed
1/2 tsp vanilla extract

110g plain flour

1/4 teaspoon baking soda

6 egg whites, rm temp
1/2 teaspoon cream of tartar

100g caster sugar
(will reduce it to 85g next time)

  • Sift the flour and baking powder together and set aside for later use. Preheat the oven to 165°C.
  • Beat the egg yolks with the 50g of sugar & salt till all the sugar & salt has melted. Gradually pour in the cooking oil and stir the egg yolk mixture consecutively till it's all incorporated.
  • Add in the mashed bananas and vanilla extract and stir will till well combined.
  • Finally sift in the flour mixture and making sure all flour is incorporated in and no lumps.
  • In another large bowl, beat the egg whites with the cream of tartar till foamy. Then gradually add the sugar and continue to beat the mixture till it reaches stiff peaks.
  • Gently fold the egg whites mixture to the yolk mixture in 3 separate portions and making sure all is mix in well.
  • Pour into the ungreased tube pan and bake in the preheated oven for about 40 minutes or when the tester comes out clean.
I guess the "collapse" of one side of the cake is partly because I added fairly large chunks of bananas into the batter...making the cake rather hard to "rise to the occasion". :P
But overall I actually like the chunky bananas in it, very intense flavor but not over powering...definitely a treat for those banana lovers. :)My daughter had actually asked me where are the chocolate chips?! Hahaha...I told her next time. :P
You all must be wondering why my post title has that song name in it. No no...not that I want to sing to you...just that a couple days back I got a pleasant surprise from DG whom has nominated me to receive this Happy 101 award. Thanks DG! Isn't it just great to know that there is someone out there feels that you give them a little sunshine, a little happiness? The thought of it already makes me happy...very happy. :)

I think I will spare the other bloggers from the "pain" of having to come up with 10 happy things and 10 other blogs to be nominated. Furthermore, most of the blog I can think of has probably have receive this award! As much as I am honored to receive this, I kind of feel this is a "chain award" thingy...seems endless! Just make this a "Happy Ending" yeah?

Lastly...thanks for staying and reading again. Have a good weekend all!


ReeseKitchen said...

WOW! Bee Bee a superb cake! Love chiffon and i never try banana chiffon. Afraid i might fail...;p All i've tried is pandan chiffon..hee hee!
Another award...congratulations! Happy for you too...:)

Kitchen Corner said...

Hi Bee,
Which oven you use for baking this chiffon cake? Is it the Halogen conventional oven one? I always thought that oven cannot bake chiffon cake, but your one still turn out quite ok. May be I should try my mother's Halogen oven next time when I go back. Cheers!

Honey Bee Sweets said...

Hi Reese!
You should definitely try this chiffon! It's light, fluffy and banana intense flavor. I am very sure your little girl will like this because my girls love it too. :D Thanks...I wanted to pass the award to you too...but can't think enough ppl to make 10 other blogs! Such pain! Anyway, you know you always make me happy! :D

Honey Bee Sweets said...

Hi Grace,
Yes! I used my MIL's halogen oven to bake this chiffon cake. :) Not bad horr...hahaha! Yes, you should try out your mom's oven, I think it can bake anything now! In fact I just baked my pineapple tarts with it and it's really good result too!

Sonia ~ Nasi Lemak Lover said...

Recently busy baking CNY cookies, after CNY, i must try this, looks good.

Honey Bee Sweets said...

Thanks Sonia!
The banana chiffon is easy to whip up and delicious try! Yeah...everyone busy baking NY cookies...I'm still making chiffon, abit out of key, hahaha!

Bren said...

yum..yum.. I don't mind having these anytime.. coz it's got's high in fiber.. :) Hope I can try this soon..after cny.

Honey Bee Sweets said...

Hi MySweetKitchen Treats!
Thanks for dropping by! Yes, this is a very moist and delicious banana chiffon try!

tracieMoo said...

yummy! I have yet to master chiffon cakes.. I absolutely LOVE your banana chiffon.. so many chunks of banana! must be very fragrant!

Honey Bee Sweets said...

Hi Traci!
Glad you like the banana chiffon cake. I guess the main points to good chiffon is the beating of the egg whites and the temperature of the oven. I am sure you will be able to master it soon enough...good luck!