Chiffon cakes are the best cakes.
They are, seriously.
They’re light, they’re fluffy, they’re not too sweet, and (unlike sponge cakes) I can actually bake them. They’re so lovely and have the nicest texture.
I’m struggling with too many bananas again, and this one happened because I didn’t want to bake a normal banana cake. I really really wanted chiffon cake. But then I wanted to use some bananas…
Best solution: combine the two. A quick search later and I found a recipe. If you’ve made chiffon cakes before, it’s pretty much the same – just with the inclusion of mashed banana.
The end result wasn’t quite as light as other chiffons because of the mashed banana, but it was still pretty good and a nice change from a regular banana cake.
Also, if anyone is wondering about the coloured sugar balls – they came all the way from France (a present from the always lovely Dany). I’m told that they just came from the supermarket, because why wouldn’t a supermarket sell cute coloured sugar balls? Oh France.
- 5 egg yolks
- 50g caster sugar
- A pinch of salt
- 100g mashed banana (about 2 bananas)
- 60g vegetable oil
- 80g plain flour
- 30g corn flour
- 1/2 tsp baking powder (sift together)
- 4 egg whites
- 50g icing sugar
- 1/8 tsp cream of tartar
- Preheat oven to 175°C.
- In an electric mixer, beat together the egg yolks, sugar, and salt at high speed until the mixture is pale and fluffy.
- Add the mashed banana, oil and mix to combine.
- Sift together the plain flour, corn flour and baking powder.
- Add to the banana mixture and mix to just combine.
- With clean beaters, whisk the egg whites, cream of tartar and icing sugar to stiff peaks.
- Using a large metal spoon, add a large spoonful of the egg white mixture to the banana mixture and gently fold in.
- Add the rest of the egg whites to the banana mixture and gently fold in until it is all combined.
- Pour into an ungreased chiffon / tube pan and bake in the oven for about 25-30 minutes (I'd recommend checking on it after 20 minutes). It's ready when the top springs back when you lightly press it and a skewer comes out clean.
- Allow to cool for five minutes and then turn the cake pan over to finish cooling completely. Some people like to do his by placing it over a bottle, but I just turned it over on a wire rack so there was some airflow underneath. When completely cool, run a knife around the edge of the cake to release it from the tin.
Adapted from Fong's Kitchen Journal