| INGREDIENTS (Make two 6″ chiffon cake): |
| Egg yolk batter: |
| 1. 65g of fresh milk |
| 2. 65g of oil (canola, corn or sunflower oil) |
| 3. 200g mashed banana |
| 4. 40g of sugar |
| 5. 137g of all-purpose flour* |
| 6. 23g of corn flour* |
| 7. 1/3 teaspoon of salt |
| 8. 7 egg yolks |
| * you can replace the all-purpose flour and corn flour with 160g cake flour |
| Egg white batter: |
| 1. 7 egg whites |
| 2. 80g sugar |
| METHODS: |
| 1. Separate the egg white and yolk after removing them from fridge. Then set aside and let the eggs reach room temperature. |
| TIPS: Egg white and yolk separates easier when it is cold. Egg white beats better when it is at room temperature. |
| 2. In a mixing bowl, add milk and oil. Mix them well until combine (as shown in photo below). |
| 3. Then add in mashed banana and sugar. Mix well. |
| 4. Next, sieve the all-purpose flour, corn flour and salt into the mixture. |
| 5. Mix well and then add in egg yolks. |
| 6. Combine them into a smooth batter as shown. Set aside. |
| 7. In another mixing bowl, beat the egg whites until bubbly then add in sugar in two batches. |
| 8. Continue beating them until medium peak (as shown in picture). The egg whites batter will stand at this point. |
| 9. Add 1/3 of the egg white batter into the egg yolk batter. Mix to combine them using a spatula. |
| 10. Then add in the rest of the egg white. Fold them until just combine. Do not overfold. |
| 11. Pour the cake mixture into the chiffon cake pan, around 1/2 to 2/3 full. TIPS: Do not oil the pan as the chiffon cake need to cling to the sides to allow it to rise. |
| 12. Tap the chiffon cake pan on the table surface a few times to remove any bubble formed while pouring the batter into the pan. |
| 13. Bake in oven preheated to 130 degree Celcius for 45 minutes. Then increase the temperature to 160 degree Celcius and bake for another 15 minutes. |
| 14. To check if the cake is done, place a stick into the cake and if it comes out clean, it is done. If it is not, bake for a while more. |
| 15. Invert the cake (as shown) for two hours or until it cools down. |
| 16. Cut the cake only when it cools down completely. |
PHOTOS (for illustration only):
