I have been itching to bake another chiffon cake lately but was procrastinating because of the choice of flavors to use. But when my MIL gave me half a bunch of ripe bananas over the weekend, it kind of solved the problem. :) That's because ever since I saw 茄子's post on 香蕉巧克力戚风 Chocolate Banana Chiffon, I told myself I should definitely try this out! Why? Well, firstly those tempting photos from 茄子's post is enough to convince me. Secondly...who doesn't like chocolate and banana combo? Here's my cake:
I have to say I have much success with this chiffon recipe, it was easy to prepare and it turned out tall, super soft and delicious! Thanks so much 茄子! But I did make some changes to the recipe, mainly to make a bigger cake and also to add more chocolate flavor to it. :) Who can say no to more chocolate? Here is my version:
Ingredients for Chocolate Banana Chiffon (fills a 21cm or 22cm tube pan):
Egg yolk Mixture:
5 egg yolks
20g caster sugar
50ml vegetable oil
40ml fresh milk
160g mashed ripe banana flesh
90g superfine cake flour
15g unsweetened cocoa powder (I used Valrohna)
1/2 tsp baking powder
Egg White Mixture:
6 egg whites
70g caster sugar
1/4 tsp cream of tartar
- In a mixing bowl over double boiler, beat the egg yolks and caster sugar from the egg yolk mixture together. Continue to whisk till mixture is slightly thicken and the sugar has completely melted.
- Add in vegetable oil and mix well. Then add in the mashed banana flesh and stir well again. Sift in the cake flour plus the cocoa powder and mix till everything is incorporated. Lastly add in the milk and mix till well combined.
- Preheat the oven to 170C.
- In another mixing bowl, add in the egg whites and cream of tartar and beat till foamy. Then gradually add in the caster sugar and beat at high speed till stiff peaks.
- Gently fold in the white to the yolk mixture in 3 separate portions, making sure there is no visible egg white.
- Pour the batter into the tube pan and bake in the preheated oven for 36 to 40 minutes.
- Remove from oven and quickly invert the cake to cool completely before removing from the tube pan.
Besides those holes, this cake is really an absolute delight! My 2 kids gave a taste test and said they loved it! So this is definitely a family favorite from now onwards.
Needless to say, I will submit this to Aspiring Bakers #7 - Chocolate Delight (May 2011) hosted by DG from Tested and Tasted. Thanks Doris!
Hope everyone has a great week ahead! Cheerios!