Sunday, May 16, 2010
Banana Chiffon Cake
Actually I still have some baking queuing for my availability to post up the blog but I have to let this post jump queue cos I can't wait to share the success of my baking of chiffon cake.
I didn't intend to bake any chiffon cake soon due to the previous failed attempts. There were some riped bananas at home so I was thinking I should use them to bake something rather then wait till rotten. I didn't wanna bake any "heavier" banana cake as too many cakes recently, probably all of us will feel a bit too overwhelming. Thus chiffon cake is the best choice since it is so light and fluffy that you will not feel too much after consuming.
I flipped through all my chiffon cake recipes collection and decided to use the recipe from All That Matters. Reason being was I dun need to adjust the ingredients as her recipe is for 8" cake pan and also using lesser eggs compared to some recipes calling for 6 eggs for same cake pan size. And of course, I have confidence on her recipe too :).
As this was the last min decision to bake this cake, thus the eggs are still cold from fridge so I seperated it when still cold. While seperating the eggs, my dear daughter was calling me and as usual, she dun have much patience to wait. So while trying to attend to her, I accidentally dropped the last egg yolk into the egg whites. I was so panic, nearly wanna scream at dear daughter to stop disturbing me. Luckily I was able to scope the egg yolk from the egg whites without causing any damage phew.....
In order to speed up the eggs to room temperature, I put the egg bowls into another bowls filled with warm water. While transferring, I accidentally pour some water to the egg whites. Urgh!!! I nearly wanna give up baking the cake cos didn't know whether this will affect the result of egg whites. But as usual, I still tried my luck to proceed with the baking.
Most people have concerns on beating the egg whites to stiff stage but for me, I have no issue on that so far as I had done some research before embark on it so I aga aga know how is the egg whites should be when reaching stiff stage. And I always confirm it by over turning the mixing bowl. My main issue is folding of batter, my failure for cakes are always those cakes that are sensitive with folding. Recently I got the tips that using metal spoon is the best for folding so this time round, I used the metal spoon when folding the batter. I tried to minimise the folding as well, I still used rubber spatula to do the final folding cos I wanna ensure the batter is well mixed.
Well, I am not sure is it cos of the metal spoon or is it due to I had managed to shorten the folding process, the cake was baked successfully YEAH!!! No crack, nice browning, soft and fluffy for the entire cake. And according to Rei's mum, a good chiffon cake should spring back after cutting or pressing, moist but not wet, exactly what my banana chiffon is :). I am still not able to achieve perfect shape for the cake and the bottom of the cake cracked a bit due to I was not careful enough when unmould the cake, will be more careful next time. However, I am very very happy and excited, can't wait to bake my favourite pandan chiffon cake. Stay tune for my good news ok!
Ingredients : for 20" chiffon tube pan
4 egg yolks
40g castor sugar
1/4 tsp salt
150g mashed bananas
120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking soda
4 egg whites
40g castor sugar
1/2 tsp Cream of Tartar
1. In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2. Add oil and salt, whisk and add mashed bananas. Stir well.
3. Fold in sifted flour and mix well.
4. Preheat the oven at 170C. (I set 160C for my oven as the temperature is higher)
5. In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
6. Add in sugar gradually and beat till stiff peaks.
7. Fold in 1/3 of the whites into the yolk mixture using a rubber spatula (I used both metal spoon & rubber spatula) till incorporated.
8. Pour the mixture to the remaining egg whites and fold in gently till incorporated.
9. Pour the batter into chiffon tube pan. Bang the pan on the table to get rid of bubbles.
10. Oil a piece of aluminium foil and cover the pan loosely. Bake at 170C for 40 mins. I removed the foil after baked for 30 mins to brown the surface.
11. Insert a skewer to check if cake is done.
12. Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled. The surface will feel abit wet but it will be dry after exposing to the air.
The cake is light, soft, fluffy and moist, exactly like what chiffon cake should be. I brought some for colleagues to try and they thought is store-bought.
I didn't reduce the sugar as what I always did for other recipes cos I remember Rei doesn't have sweet tooth (hope my memory didn't fail me). The sweetness of the cake turned out to be just nice for me and with the banana fragrant, this cake is yummy and I can easily pop in 2 or more slices at one go :P.