BANANA CHIFFON CAKE

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. It is a combination of both batter and foam type (sponge type) cakes.

Instead of the traditional cake ingredient butter, vegetable oil is used; but this is difficult to beat enough air into. Therefore, chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by having egg whites beaten until stiff and folded them into the cake batter before baking. They can be baked in tube pans or layered with fillings and frostings.

I've tried countless of times & finally succeeded baking this very light, soft & fluffy banana chiffon.

Ingredients A:
2-3 ripe bananas (blend till smooth)
4 egg yolks
70g castor sugar
5 tbsp corn oil
150g cake flour
1/4 tsp baking powder
1/2 tsp baking soda

1/8 tsp salt
1/2 tsp vanilla essence

Ingredients B:
5 egg whites
70g castor sugar
1 tsp lemon juice

Method:
Mixture A
1. Beat egg yolks, sugar, salt, corn oil & vanilla essence till mixture is thick.
2. Add sifted cake flour/baking powder/baking soda; use a whisk & hand-stir in one direction till smooth & combined.

Mixture B
1. Whisk egg whites & lemon juice.
2. Slowly add sugar & continue whisk till stiff peak but not dry.
3. Lightly fold Mixture B to Mixture A.
4. Pour into a 22cm chiffon cake tin, bake in pre-heated oven @150°C for 30 mins & increase to 180°C, continue to bake till golden brown. 
5. Remove from oven & invert chiffon to cool.

**Note: To cover chiffon top with aluminium foil if top is lightly brown when half-way baking in oven,  so as to prevent over-burned on chiffon top.

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