This is the second banana bake for the day ~ Before the bake, I was still wondering about the need of the yellow colouring. After the bake, I finally understood why this is needed, the end result of the chiffon cake was a dull brown-black colour as seen in the picture. I eliminate the yellow coloring as I do not have it on hand and I want to try and avoid this type of artificial colouring as much as possible. Despite the colour, the texture was very tenderly soft. But I think the picture taken wasn’t very nice as I was simply toooo tired by then. Opps~
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Recipe adapted from <Chiffon Cake is Done> by Kelvin Chai
Ingredients :
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Egg Yolk Batter
6 egg yolks
1/4 tsp salt
60ml cooking oil
170g banana puree
1/2 tsp banana essence
50g caster sugar
few drops of yellow coloring (optional)
110g plain flour
1/4 tsp bicarbonate of soda
Egg White Foam
6 egg whites
1/2 tsp cream of tartar
100g caster sugar
Method :
1) To make egg yolk batter, combine egg yolks, salt, oil, banana puree, essence, sugar and coloring in a mixing bowl. Fold in flour and bicarbonate of soda until forms batter.
2) To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
3) Gently fold beaten egg white foam into egg yolk batter until blended.
4) Pour batter into ungreased 9-inch tube pan. Bake in preheated oven at 170 degrees C for 30-40 minutes or until cooked.
5) Remove from oven, invert cake onto table until completely cooked.
