Over-ripened bananas are never popular at home but thankfully it makes an excellent ingredient for making sweet treats like bread, cakes, cupcakes, muffins, pancakes, etc. So to save the fruit, the baker in me starts work in the kitchen right after dinner to turn those unappetizing bananas into something appealing for the next day.
Chiffon Cake is a hit at home. We love it for its soft and fluffy texture, much like bitting into cotton wool. This is very much a lacto-ovo vegetarian** cake as it uses corn oil, not butter. My mum, who cringed from food that contains butter, delights in eating it. Cake shops here usually sell pandan, chocolate, mocha and orange flavoured ones. It’s been a while since I make this wholesome goodness Banana Chiffon Cake and I will certainly take some slices to my 84 years-old mum. It’s baking in the oven now and tomorrow I’m sure to see some happy faces, including that of our pet doggie Abbey who hates eating bananas but goes head over heels over banana cakes !
(**lacto-ovo vegetarian are people who do not eat beef, pork, poultry, fish, shellfish or animal flesh of any kind, but do eat eggs and dairy products)
BANANA CHIFFON CAKE
(A) Put together in a mixer :
6 egg yolks
100gm castor sugar
(B) 60ml warm water
(C) 230gm mashed bananas (over-ripened ones)
(D) Sieved together twice :
160gm all purpose flour (or cake flour)
1 teaspoon baking powder
(E) 40gm corn oil
(F) Put together in a mixer :
7 egg whites
1/2 teaspoon tartar powder
100gm castor sugar
1) Preheat oven at 150C.
2) Sieve (D) twice and set aside.
4) Using a wooden spoon or spatula, fold in (D), followed by (E). Mix well and set aside.
6) Bake for 50-60 mins until surface is golden brown and inside is done (test with a skewer).
7) Remove and turn chiffon pan upside down to cool thoroughly before removing the cake carefully with a palette knife from the pan. (**I use 3 tall coffee cups to hold up the chiffon pan so that there’s sufficient space for the heat to escape).