This cake gave an awesome texture and banana aroma. I took lotsa close up pictures because I was so pleased with the crumbs with the little bits of banana mixed throughout the cake. I baked in a round pan, but it can be baked in a tube pan too, as a Chiffon.
The recipe is adapted from the domestic goddess’ banana Chiffon, but I increased the banana by 25%, added varlhona and adjusted the dry ingredients. Texture is soft, fluffy and smells great.
- 4 egg yolks
- 20g caster sugar
- 40 ml oil
- 150g banana mashed with a fork
- 1/4 tsp salt
- 1/4 tsp vanilla
- 65g cake flour
- 15g varlhona cocoa powder
- 1/8 tsp baking powder
- 4 egg whites
- 1/8 tsp tsp cream of tartar
- 60g caster sugar
1. Mash banana with a fork till a purée.
2. Whisk egg yolks with 20g sugar till light and fluffy. Add salt and oil, whisk till evenly combined.
3. Add in mashed banana and mix further. Then add in the vanilla extract.
4. Sift flour with cocoa powder and baking powder. Add in 3 batches to the yolk mixture and fold in gently. Set this aside.
5. Beat egg whites till big bubbles and add in cream of tartar. Continue beating and add in sugar gradually to firm peak.
6. Add in 1/3 meringue to yolk mixture to loosen it. Then pour yolk mixture back into meringue and fold gently with spatula till no white streaks.
7. Pour slowly at a height into a bottom-lined, ungreased round pan. Tap sharply against counter to release bubbles.
8. Bake at 160 deg C at lowest rack for about 50 min. Adjust according to your oven.
9. Overturn immediately to cool. Unmould and slice after cooling.