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Ingredients:
Makes one 8" round tube
A:
4 egg yolks
60g
castor sugar
135g cake/superfne/high ratio flour
½tsp baking powder
110g banana (pisang emas), mashed
1 ½tsp lemon juice
½tsp vanilla essence
1 tsp lemon rind
75g vegetable oil (e.g. soy, corn,
sunflower)
80g water
B:
4 egg whites
¼ tsp cream of tartar
60g castor sugar
Method:
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Sift flour and baking powder into a mixing
bowl. Set aside.
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Combine egg yolks and castor sugar in a
mixing bowl. Use a hand whisk to mix until light and creamy.
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Add all the remaining ingredients in A and
sifted flour mixture. Mix until a consistent and smooth mixture is
obtained.
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In another mixing bowl, whip egg
whites and cream of tartar in B until foamy. Add sugar in B and whip at high
speed until stiff peaks form.
-
Fold 1/3 of whipped egg whites into
mixture of Step 3 . Then, pour this mixture to the remaining egg whites
in the other mixing bowl. Fold lightly to combine both mixtures.
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Pour batter into a 8 inch
round tube pan. Bake at a preheated over at 170 deg C for 45-50 minutes
or until skewer inserted into center of cake comes out clean.
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As soon as the cake is removed from
oven, quickly invert the pan and let it cool.
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When the cake is completely cool,
run a knife around the sides of the tube pan to remove the cake. Take
the cake out of the pan together with the tube portion. Run knife at the
bottom of cake to remove cake from the tube portion of the pan.
Notes:
-
When making cookies or
cakes, minimum mixing is required to ensure minimum formation of gluten.
Formation of gluten result in dense cakes.
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Please adjust weight of
castor sugar according to the sweetness of bananas.
Reference:
'Banana Chiffon Cake' by Amy Beh.
http://www.kuali.com/recipes/viewrecipe.asp?r=1128
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