Banana Chiffon Cake (1)

INGREDIENTS:-

(A)
4 egg yolk
40g castor Sugar
1/8 tsp salt

(B)
24g corn oil
36g water
152g mashed banana
92g cake flour, sifted
1/2 tsp baking powder (heap), sifted

(C)
168g egg white
40g sugar
1/4 tsp cream of tar tar


INSTRUCTIONS:-

1) Whisk (A) until pale before adding (B). Add items in (B) according to list and mix well after each addition to give a smooth mixture.
2) Whisk egg white and cream of tar tar till snowy before adding in the sugar. Whisk till stiff peak forms.
3) Fold 1/2 of the egg white gently into cake batter mixture gently with a rubber spatula until just blended. Pour in the remaining 1/2 of the , fold it gently until blended.
4) Pour batter into a 20cm chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake at 160C 40 - 45 minutes or till cooked.
5) When the cake is cooked, remove from oven immediately and give it another bang on a hard surface. Then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.


NOTE:-

1) Please note to use very very ripe bananas for this recipe in order to get the strong flavour and fragrance. Alternative, you can use banana essence but this is highly not recommended. This gives the cake an artificial taste. So, unless you like it, if not just stick to ripe bananas.