Banana Chiffon Cake

Ingredients
210 g self raising flour + 20g corn flour, sifted
150 g castor sugar
120 g coconut oil
5 eggs (60 g), separated
4 very ripe bananas (about 280g)

Method

1. Preheat oven at 160 degrees.
2. Using a handheld blender, blend banana and egg yolks until smooth.
3. Add coconut oil and mix until incorporated.
4. Fold in flour until incorporated. Set aside.
5. Beat egg whites & sugar until firm peaks.
6. Fold meringue into cake batter until well combined.
7. Bake at 160 degrees for 1 hour 15 mins. 
8. Invert the baking tin to cool completely before slicing. 

Notes

Try stiff peaks.

Attempt 1

180g self-raising flour

45g corn flour

160g vegetable oil

160g castor sugar

Banana 380g

Bake at 170 degrees for 55 mins

9 inch baking tin.

Result: Soft cottony, top crust damp.