I've been making this cake 2 time during last week, woow, never happen before that my hubby LOOOOVEEEES the cake so much
BANANA CHIFFON CAKE
7 yolks
100 gr palm sugar
175 gr all-purpose flour
100 gr ripe banana
1/2 tsp salt
1 tsp Baking Powder
80 ml vegetable oil
1 tsp banan essence or vanila extract or spekoek spice is work too
250 ml white eggs
100 gr powder sugar
1/2 tsp Cream of Tart-tar or lemon juice
2 tbsp fine chocolate powder or 1 tsp chocolate paste
Center a rack in the oven and preheat it to 325F.
Cut a round of parchment paper to fit the bottom of the pan and cut out a hole in the middle to fit the center tube of the pan. This cake is baked in an ungreased pan because greasing the pan would keep the batter from rising and gripping the sides of the pan as the cake bakes.
Over a large piece of parchment paper or bowl sift together the flour, salt, and baking powder
With hand mixer mix sugar and yolks until dissolved very well. Adding the dry ingredients towards the side of the bowl. Add the banana mixture. Using a rubber spatula, stir together until thoroughly combined.
Place the egg whites in the grease free bowl of an electric mixer or in a large grease free bowl. Using the wire whip attachment or a hand held mixer, whip the egg whites on medium speed until they are frothy. Add the cream of tartar if using. Slowly sprinkle the sugar and continue whipping until the egg whites hold glossy and firm but not stiff, peaks, about 5 minutes.
Fold the egg whites into the cake batter in 3 to 4 stages, blending thoroughly after each addition. Transfer the batter to the tube pan. Use the rubber spatula to smooth and even the top.
Take about 5 big spoon of batter, add about 2 fine chocolate powder or 1 tsp of chocolate paste, mix well.
Since I using original chiffon pan, on the one side of pan I started by dropping 1/4 cup of vanilla batter. It will spread a little bit. Then Measure out a 1/4 cup of chocolate batter and pour it in the center of your vanilla batter . Repeat this process, continuing with 1/4 cup scoops of alternating flavors, each flavor of batter dropped into the center of the previous circle of batter. The batter is thin enough that it does not take long at all for the batter to spread out a little bit.
Bake for 1 hour, or until the cake tester inserted in the center of the cake comes out clean.(Mine took 45 minutes).
Remove the pan from the oven and invert it over a cooling rack onto its feet or over a funnel or a thin necked bottle. Let the cake hand to cook completely. Don't set the pan on a cooling rack on its base. This will cause the cake to collapse onto itself.
Don't shake the cake out of the pan before it is cool. Once the cake is cool. use a thin blade knife or flexible blade spatula to run across the outer edge and the inside tube to help release the cake from the pan. Invert the cake onto a rack, then reinvert onto a serving plate.
Place the cake on a rack over a lined baking sheet. Sprinkle with confectioner's sugar if using.
BANANA CHIFFON CAKE
7 yolks
100 gr palm sugar
175 gr all-purpose flour
100 gr ripe banana
1/2 tsp salt
1 tsp Baking Powder
80 ml vegetable oil
1 tsp banan essence or vanila extract or spekoek spice is work too
250 ml white eggs
100 gr powder sugar
1/2 tsp Cream of Tart-tar or lemon juice
2 tbsp fine chocolate powder or 1 tsp chocolate paste
Center a rack in the oven and preheat it to 325F.
Cut a round of parchment paper to fit the bottom of the pan and cut out a hole in the middle to fit the center tube of the pan. This cake is baked in an ungreased pan because greasing the pan would keep the batter from rising and gripping the sides of the pan as the cake bakes.
Over a large piece of parchment paper or bowl sift together the flour, salt, and baking powder
With hand mixer mix sugar and yolks until dissolved very well. Adding the dry ingredients towards the side of the bowl. Add the banana mixture. Using a rubber spatula, stir together until thoroughly combined.
Place the egg whites in the grease free bowl of an electric mixer or in a large grease free bowl. Using the wire whip attachment or a hand held mixer, whip the egg whites on medium speed until they are frothy. Add the cream of tartar if using. Slowly sprinkle the sugar and continue whipping until the egg whites hold glossy and firm but not stiff, peaks, about 5 minutes.
Fold the egg whites into the cake batter in 3 to 4 stages, blending thoroughly after each addition. Transfer the batter to the tube pan. Use the rubber spatula to smooth and even the top.
Take about 5 big spoon of batter, add about 2 fine chocolate powder or 1 tsp of chocolate paste, mix well.
Since I using original chiffon pan, on the one side of pan I started by dropping 1/4 cup of vanilla batter. It will spread a little bit. Then Measure out a 1/4 cup of chocolate batter and pour it in the center of your vanilla batter . Repeat this process, continuing with 1/4 cup scoops of alternating flavors, each flavor of batter dropped into the center of the previous circle of batter. The batter is thin enough that it does not take long at all for the batter to spread out a little bit.
Bake for 1 hour, or until the cake tester inserted in the center of the cake comes out clean.(Mine took 45 minutes).
Remove the pan from the oven and invert it over a cooling rack onto its feet or over a funnel or a thin necked bottle. Let the cake hand to cook completely. Don't set the pan on a cooling rack on its base. This will cause the cake to collapse onto itself.
Don't shake the cake out of the pan before it is cool. Once the cake is cool. use a thin blade knife or flexible blade spatula to run across the outer edge and the inside tube to help release the cake from the pan. Invert the cake onto a rack, then reinvert onto a serving plate.
Place the cake on a rack over a lined baking sheet. Sprinkle with confectioner's sugar if using.
2 comments:
hihi telor banyak pastinya lembut ya. kainnya motif cakep
Love the light in the picture....cake looks delectable....
Post a Comment