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
(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
50g oil
150g mashed bananas

(B)
120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking soda

*Sift 2x

(C)
4 egg whites
40g castor sugar
1/2 tsp Cream of Tartar

Method :
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.

Verdict?
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.

25 comments:

  1. Your banana chiffon cake looks so soft! congrats on your success :):)

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  2. The texture is just perfect!..I wanted to try banana chiffon as well. Havent come to that yet..I am going to grab your recipe and try it out soon. Thanks for sharing..

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  3. Evy, try out and do let me know whether u like the cake.

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  4. Hi Bakericious,
    Your banana chiffon cake looks wonderful! Every time I baked a chiffon cake, I have the same thoughts as you, and I'll be as careful too! I found it quite funny when you said you dropped the egg yolk into the whites, cos I've experienced it before! Hahaha... I also prayed hard that the whites will beat up when it happens! Thanks for sharing the tips on using a metal spoon to fold. I never knew that!
    Btw, you have a nice blog. It's very lively!

    ReplyDelete
  5. Hi Passionate About Baking, I saw your recent pandan chiffon cake and it looks so great. Pandan chiffon cake is my all time favourite, I read the post from Doc cos of your post :). Do try using metal spoon and let me know is it better. And lastly thanks so much for your compliment.

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  6. Such a lovely chiffon! Great job I must say. ;) Really urge me want to bake a chiffon again...itching! Lol!

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  7. Congratulations, your chiffon look fluffy and good, bake more and you will master it!

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  8. Thanks HBS & Sonia, I am looking forward for my next baking of chiffon cake :).

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  9. Hi Bakericious,
    Thanks for visiting my blog. :) Hey, try the pandan chiffon cake okay? If I can do it, so can you! ;) And yes, will try out using the metal spoon.

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  10. Hi Passionate About Baking, I will definately try the pnadan chiffon cake. Thanks for the encouragement.

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  11. I can see the softness of this banana chiffon cake. I Haven't baked any banana chiffon yet, better bookmark this recipe, so must try one of this day :)

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  12. Hi DG, yes this cake is soft & fluffy, finally successed baking chiffon cake :). Do bake it, u will like it if u are banana cake's fan.

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  13. The crumbs look AWESOME!

    I've both failed and succeeded in making a chiffon cakee. Though the pandan is somehow always a trickier one..hmmm

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  14. You Fei, I baked think 5 times of chiffon, 4 times for pandan & one time for banana, I have luck only with banana chiffon :(

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  15. You Fei, I baked think 5 times of chiffon, 4 times for pandan & one time for banana, I have luck only with banana chiffon :(

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  16. Hi Jess! Your banana chiffon looks really great!
    I like soft and moist cake, nad I saw your verdict "The cake is light, soft, fluffy and moist", it really gives me the intention want to try it out.
    One thing makes me surpirse is,I saw the recipe, there is no milk or water being used, and the cake can be so soft and moist.

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  17. Hi I have no baking soda! is it ok if I omit it?

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  18. Thanks Casey. I guess might be the banana puree that moisten the cake.

    Xris, I am not too sure if is ok to omit the baking soda but I do see some chiffon cake recipes doesnt require baking soda.

    ReplyDelete
  19. Thanks Casey. I guess might be the banana puree that moisten the cake.

    Xris, I am not too sure if is ok to omit the baking soda but I do see some chiffon cake recipes doesnt require baking soda.

    ReplyDelete
  20. Thanks Casey. I guess might be the banana puree that moisten the cake.

    Xris, I am not too sure if is ok to omit the baking soda but I do see some chiffon cake recipes doesnt require baking soda.

    ReplyDelete
  21. Dear Mrs. Jess,
    First of all, thanks so much for your sharing hoobie baking, i love your blog.
    My name is Tam Dang, i always love to bake whenever having free time after working. Last wkend we have long holidays so i try to follow your recipe Banana Chiffon, but unfortunately after conver tube cake, just 5 mins later all cake collapes on the table and it not moist as well as so tough, not as same as your pic! ;'( maybe i did something wrong but still dont know!
    I did make Pandan chiffon and success with it!

    May i have your advice?
    Thanks so much and looking forward to have your sharing experiences!
    Best regards,
    Tam Dang (ms)

    ReplyDelete
  22. Hi Tam Dang

    It may be due to your oven temperature is not stable. If the temperature is too high, the cake will rise too fast and will collapse when it cool down. If the temperature is too low, the cake will have problem rising to reach its optimum peak so the cake will not be airy, will be heavy instead.

    You may refer to the following link sharing tips and trouble shooting of chiffon cake.

    http://allthatmatters2rei.blogspot.sg/2008/07/chiffon-cake-tips-and-trouble-ii.html

    http://allthatmatters2rei.blogspot.sg/2008/06/chiffon-cake-tips-and-trouble.html

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