3 Egg Banana Chiffon, using a 6 Inch Chiffon Tin
Chiffon cakes can be tricky and there are few secrets to success:
1) For the best results it is best to use a chiffon tin (tubular tin About – 6 Inch Cakes), you can use a normal cake tin but it has to be one without a nonslip coating to allow the batter to cling to the sides.
2) The eggs must be whipped to the right consistency
3) Leave the cake to cool completely upside down before unmoulding, there are various methods to unmould a chiffon cake.
Ingredients
3 egg whites
40g caster sugar
3 egg yolks
30g caster sugar
63g vegetable oil or Olive Oil
200g mashed banana’s (use very ripe, black bananas for a full flavour)
75g Plain Flour (sieved) or Self Raising flour can be used if you would like some insurance the cake will rise. You can also use Gluten Free Flour as a substitute.
Method
- Heat fan oven to 160
- whisk the egg yolks and and sugar until it is pale and thick
- add the oil to the yolk mixture and mix
- add the mashed banana’s and mix
- add the sieved flour and mix, set aside
- Clean the whisk and dry well
- In a separate bowl whisk the egg whites until slightly frothy and then add sugar and whisk until it reaches medium peak.
- Place about a 1/4 of the egg whites into the yolk mixture and fold in until the whites in combined
- Fold in the remaining egg whites a 1/4 at time.
- Pour mixture into the tin
- Drop the tin 3 times onto the work top to release any air bubbles and use a skewer to draw a figure of eight in the mixture to pop any remaining bubbles.
- Bake at 160 for 35mins
- Cool upside down, once cooled completely release it from the tin
