Banana Chiffon Cake

I've been wanting to try and make chiffon cake for a long time but I've read every where that it is very challenging to make one and it takes a lot of practice to try and make the perfect one. 

I have some very ripe bananas that I peeled and froze it and a few dozen of eggs in the refrigerator and decided that I want to try and venture into making a chiffon cake but I did not have a chiffon cake pan or Angel food Pan so I told the hubs that I wanted to get another pan for baking and he asked if I could use the many pans I already have at home which I told him NO because I NEED this pan :). I quickly went to Amazon and found some there but I didn't want to wait hence I went to the store last week and bought the first one that I saw. I've not had the opportunity to use it last week after I bought it because I've just been busy with work.

Finally today I had some time after I made dinner and managed to get the courage to try making it.

Recipe adapted from here

Ingredients
(make one 16 ~ 18 cm cake)

3 egg yolks
25g caster sugar
1/8 teaspoon salt
30ml cooking oil (I used olive oil)
85g banana puree (about 2 medium size bananas)
1/4 teaspoon banana essence (I used vanilla extract)
55g plain flour
1/8 teaspoon baking soda

3 egg whites
1/4 teaspoon cream of tartar
50g caster sugar

Method:

1. Preheat oven to 170 deg C or 340 deg F. Sieve together flour and baking soda, set aside. Mash banana, set aside.
2. Separate egg yolks/whites and bring to room temperature.
3. Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved. Add in salt, oil, essence and mashed banana. Whisk till combined. Sieve over the flour mixture and fold gently with a spatula until flour is fully incorporated into the batter.
4. In a clean, dry mixing bowl, whisk egg whites and cream of tartar with an electric mixer until mixture becomes frothy and foamy. Add in the sugar in 3 separate additions while beating at high speed till stiff peaks form.
5. Add the egg white foam into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
6. Pour batter into a 16cm or 18cm (6 inch or 7 inch) tube pan (do not grease the pan). Spread and smooth the batter evenly with a spatula. Bang the pan gently on a work surface several times to release the air bubbles trapped in the batter.
7. Bake for 25 ~ 30mins or until the cake surface turns golden brown, and a skewer inserted into the center comes out clean.
8. Remove from the oven and invert the pan immediately. Let cool completely before unmould.

I was not too sure about the size of my pan. My pan is about 9.5 inch and I didn't want to make a full recipe so I google and found a recipe from Happy Home Baking that has already been halved. Since she said this recipe is for 6-7inch tube plan I guess I could have made a full recipe or doubled the recipe that I found because mine was pretty flat(Maybe it was suppose to rise higher but I messed it up). Since this is the first time I'm making it and it did not collapse nor looked weird I am more confident in doubling this recipe next time.

The only mistake I made this time was I forgot to add the oil in when I added the mashed bananas salt etc. I added the flour in and noticed that I forgot to add the oil in and quickly added that in before I added the egg white. I am not sure if that did anything to the rising of my cake.

Overall is a yummy cake and I think I might reduce the sugar a little when I add in to mix the egg yolk as I find that my cake was a tad sweet. Hubby and Uncle R liked the cake and this will motivate me to make another one soon. Hopefully it will rise like how its suppose to be. Thanks HHB for this wonderfully and yummy recipe!