March 12, 2015

Banana Chiffon Cake

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)

  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. 


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.