I am addicted to baking and I can bake almost everyday. Hehe.. No matter how tired I am, I will still sneak in some time to bake. I have a bunch of overripe banana lying in the kitchen waiting for me to devour it. Since mum love chiffon cake, I bake for her Wholemeal Banana Walnut Chiffon for her breakfast. I love this chiffon as it is moist and fluffy and by adding some wholemeal flour and walnuts makes this cake so delicious.
Ingredient (21cm chiffon tin)
Egg yolk - 5
Brown Sugar - 15g
Extra light olive oil - 45g
Banana (Mashed) - 175g
Wholemeal flour - 40g
Cake Flour - 80g
Milk - 1 Tbsp
Walnuts (Chopped) - 50g
Baking powder - 1 tsp (Optional)
Salt - 1/4 tsp
Rum - 2 tsp
Cinnamon - 1/2tsp
Egg white - 6
Caster sugar - 55g
Cream of tar tar - 0.5 tsp (Optional)
Method
- Preheat oven to 180 degrees
- Mashed Banana with 1 tbsp of milk.
- Separate the egg yolk and egg white.
- Sieve wholemeal flour, cake flour, salt, cinnamon and baking powder in a bowl and put aside.
- Roast the walnut in a non stick pan or oven (160 degree for 10 min). After the walnuts are cool, chopped it into fine pieces.
- Whisk egg yolk and sugar till it become viscous.
- Add oil, mashed banana and rum and mixed till combined.
- Add flour mixture in 2 portions into egg yolk batter and mixed till no flour is visible.
- Use electric whisk and whisk egg white till bubbly then add sugar in 3 portions.
- Whisk egg white till "almost" stiff peak with a DROOP on the peak so that the meringue can be mixed with the egg yolk batter easily. If meringue is whipped till stiff peak , it will be harder to combine well with the yolk batter.
- Hold the meringue bowl at an angle to see whether is the meringue whip till almost stiff peak. If yes, it will not slid off the bowl. If it start to slid, whipped for a few more minutes stopping every minute to check.
- Transfer 1/3 of the meringue and fold it with the egg yolk batter to lighten it.
- Transfer another 1/3 of the meringue and fold it with the yolk batter.
- Lastly transfer the last 1/3 meringue and lightly fold well with the yolk batter. Change to a spatula and combine the batter well till no meringue white spot is seen. Great care must be taken so as not to overfold the batter as this would result in dense cake.
- Bang the batter bowl twice at the countertop to break air bubbles.
- Pour into the chiffon tin from a height of 20cm slowly so as to further break the air bubbles.
- Lightly shake the chiffon tin on the countertop from left to right and vice versa to level the batter. Please do not bang again as this will introduce more air into the batter.
- Use a skewer to go around the batter in a circular motion to break the air bubbles.
- Put into the oven and bake at 160 degree for 50min.
- From my experience, I love seeing the top of my chiffon crack a little as this will mean my chiffon will be fluffy.
- Do a skewer test to see is the cake ready.
- If yes, please overturn the tin quickly to prevent the cake from collapsing.
- Enjoy with a cuppa.
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