Saturday, January 3, 2009

Banana Chiffon Cake

One day morning when I start my mixer to make a cake, all sudden I saw one old banana at my kitchen corner - hmm.. what should I do with those ugly , moist banana ! right away I put into my mixer bowl and since then I love to put banana into my chiffon cake..

Banana Chiffon Cake

300 gr sugar
120 ml vegetable oil
280 gr all purpose flour
1 tbs baking powder
1 tsp salt
7 egg (separate between yolk and white eggs)
180 ml water
1/2 tsp cream of tartar
vanilla extract
1 old banana, mashed

Preheat oven to 325°F.

Sift flour, sugar, baking powder and salt into large bowl.

Using electric mixer at low speed, beat in vegetable oil, egg yolks, water , banana, vanilla until well blend. Add into flour mixture, beat about 10 minutes.

Combine egg whites and cream of tartar in another large bowl. Using clean dry beaters, beat until stiff but not dry. Fold 1/4 of whites into batter to lighten. Gently fold in remaining whites.

Pour cake batter into ungreased 10-inch-diameter tube pan. Tap pan on counter or run rubber spatula through cake batter to release air pockets.

Bake cake until springy to touch, about 75 minute. Immediately invert cake in pan over neck of bottle. Cool cake completely. Run knife around pan sides to loosen cake. Transfer cake to plate. Dust with powdered sugar or drizzle with chocolate


Retno Prihadana said...

Duuh...mantabbb banget chiffon cakenya, aku klo bikin chiffon cake blon pernah berhasil, mendelep lagi. Udah ngebayaning aja rasanya pasti enyaaaaakkk!

henny said...

Aduh,...betul2 cocok buat disini, musim hujan lihat foto cake mu..hmm..yummy!

Kitchen Flavours said...

Wow awesome cake. Simple ingredients and nice presentation.