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
Method:
- 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!
33 comments:
you are one chiffon queen! your chiffon always looks so tall and fluffy! and your photos today look bright!
Love to see the fluffiness on your chiffon texture .... love the combi of both too! It's Perfect!
I love the texture! It looks amazing. Now I feel like trying to make these cakes one day. What size pan would you recommend me to get? How many sizes do you have? Also, what material should it be and style (with feet or no?)? Thank you so much!
你的戚风长的好高哦！香蕉和巧克力是个很奇妙得组合。还有起绿茶红豆，斑兰和椰子，总是亲亲蜜蜜的。。:)
Your chiffon cake looks so tall! I like it! Yesterday I also made chiffon cake yesterday but have used the wrong tube pan but luckily it still stays in shape :)
This is so perfect! I think that you are a chiffon queen too.
The texture looks so good, like cotton!
Nice chiffon! I too baked a gula melaka chiffon but its not as tall as yours! I should try out your version next week...hehe!
chocolate and banana are a match made in heaven! im sure it pleases both the kids and adults alike
the chiffon look so lovely! is tall and the texture look so fluffy! not to say, choc and banana is a great combination! YUMMY! (:
I baked chiffon over the weekend too! I love your chocolate and banana combi too! So tall and fluffy!
Chocolate and banana are great partner ^_^
Perfect!!! How I wish I can taste it. Thanks for sharing.
Wonderful!! I can see the softness of the chiffon in this cake!! :)
Me too! I bought a bunch of bananas last weekend and they are already turning black. I just baked a banana chiffon - with banana chunks :) Your chiffon looks very furry...:D
I love the holes! I am always happy to achieve that in my chiffon cakes:D Looks delicious!
Hahaha, thanks lena! But I seriously doubt I'm queen of chiffon or even anything, lol! Yeah, took the photos in the afternoon when it was still bright. :)
Thanks DG!
Hi Esther, sorry for my slow response. I would recommend getting either a 20cm or 21cm tube pan since the 4 egg recipes is the most commonly used. And never never get non stick material, you want your chiffon to stick and "climb" the wall of the pan and cling to it while cooling. And feet is essential, so yes, with feet. Hope this helps and good luck with the chiffon baking, looking forward to your post! :))
Thanks 茄子! I increase the batter and put in a 21 cm tube pan, that's why it's so much taller, lol! Oh yes, chocolate and banana are like a marriage in heaven, lol! :)
Thanks Ann! I guess using the correct size pan is pretty important, but I saw your chiffon, it still look great! Just remember to use a smaller pan like me next time, heehee!
Hahaha, thanks Zoe!
Thanks Small Small Baker!
Reese, you should! This new technique of beating the egg yolk and sugar over double boiler is a sure win! Love the soft soft texture, guarantee you will love, promise. :)
Thanks Jean! :)
Thanks Jasmine! I am so excited about this new method and hopefully I can churn out more tall and soft chiffons in the future. :)
Thanks Jane! I guess the technique I'm using here is the same as the one you used in your pan dan chiffon. Indeed a fool proof technique and I'm loving it to bits. Btw, thanks for posting the pan dan chiffon recipe out!
Thanks neyeeloh! ;)
Thanks Jet! You should try this recipe, I can guarantee this new chiffon technique will wow you not only in taste and also the overall loveliness of this cake.
Thanks so much hanusi! :)
Thanks Shirley! Looking forward to see your banana chiffon post! :)
Thanks for coming by Jeannie! Hope to see you around again here. BTW, you are the first that said that you love the holes in the chiffon, heehee! Thanks for being so supportive!
Hi HBS,
I just wanted to say thank you for this great recipe. I followed it to a T and it turned out so well. Yet to taste it because it was a giveaway to loved ones (yes, I had that much of trust in your recipe :)) but the feedback i got was good and the speed they finished it speaks louder than words :)
Thank you once again!
http://litehomebake.blogspot.com/2011/06/world-of-chiffons.html
I didn't find a conversion table to tablespoons, cups, etc. I can't read your measurements.
Thanks
blowsand777
You can just google and there's loads of conversion table online.
Hello!
From the 1st step in mixing yolk and sugar to adding flour and milk, all are done in double boiler?
After whipping whites do we need to wait for yolk to cool down before folding both together?
Thanks!
Wow wow! This cake looks and sound so delicious. May I know when do you remove the egg and sugar from the double boiler and what is the temperature? Thanks! Penny
penny, I didn't measure the temperature. It is over the double boiler at lowest fire. You beat the egg mixture till thick, lighter in colour and doubled in volume.
Hi Honey Bee Sweets,
Baked this and it's turn out wonderful fluffy n nice. I run out of cocoa powder and fresh milk.
I replaced it with choco fresh milk with hot chocolate powder. It do taste good. Mine did crack abit but who will see as serve it inverted, ha ha.
Thanks u !
Hi Honeybee,
Must i use cake flour? What can i do if i use Plain flour?
Hi Floreen,
Yes you can, but the texture of the chiffon might not be as fine and soft. But I am sure it is still good.
Hi, im first timer here, i want to try your recipe. Is the batter prepared all in broiler? Or just the yolk and sugar mixture? Thank you. -Aloe
Yes only the egg yolk and sugar.
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