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made this banana chiffon some time ago, on valentine's day to be exact =p the bumch of over-riped banans were just beckoning me to make a banana chiffon. Was too tired/busy after baking it so didn't write a post on it.

I was really really pleased with how the cake turned out. probably one of my best chiffons ever. the cake rose high in the oven and well, still shrunk and i thought it could be taller. I'm satisfied for now as it shrank to just the height of the pan, which is by far, the highest i ever achieved. it always shrinks to below the height of the pan.

This time, Ive used a smaller chiffon tin (17cm one) and needless to say, the cake was really light and fluffy. =) My mum said the banana taste could be stronger though she really liked the texture. But i thought chiffons were supposed to be just lightly flavoured? no?

I got this recipe from happyhomebaking

Banana Chiffon

Ingredients(make one 16 ~ 18 cm cake)

3 egg yolks

25g caster sugar

1/8 teaspoon salt

30ml cooking oil (I used olive oil) [i used corn oil]

85g banana puree (about 2 medium size bananas)

1/4 teaspoon banana essence (I used vanilla extract)

55g plain flour

1/8 teaspoon baking soda

3 egg whites

1/4 teaspoon cream of tartar

50g caster sugar

Method:
1.Preheat oven to 170 degC. Sieve together flour and baking soda, set aside. Mash banana, set aside.
2.Separate egg yolks/whites and bring to room temperature.
3.Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved. Add in salt, oil, essence and mashed banana. Whisk till combined. Sieve over the flour mixture and fold gently with a spatula until flour is fully incorporated into the batter.
4.In a clean, dry mixing bowl, whisk egg whites and cream of tartar with an electric mixer until mixture becomes frothy and foamy. Add in the sugar in 3 separate additions while beating at high speed till stiff peaks form.
5.Add the egg white foam into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
6.Pour batter into a 16cm or 18cm (6 inch or 7 inch) tube pan (do not grease the pan). Spread and smooth the batter evenly with a spatula. Bang the pan gently on a work surface several times to release the air bubbles trapped in the batter.
7.Bake for 25 ~ 30mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
8.Remove from the oven and invert the pan immediately. Let cool completely before unmould.

Recipe source: adapted from Chiffon Cake is Done by Kevin Chai