Banana Chiffon

A very casual cake has to be chiffon. They were never enough. Soft, light, pillowy, I just loved making them. I guess the hardest part for me has to be the waiting. The wet batter takes a long time to cook (well, 45mins is long for me), and I can't unmould it till it's completely cooled! Which would take hours, and normally I'd bake this at night so I could snap photos in the morning.

I made two different banana cakes, as I had lots of overripe bananas. Mum preferred the chiffon and brought them to work. I presume it was good because she reminded me to send her the recipe by email every single day after that. I mean, who writes the recipe right away??
I normally take quite a long time, one thing I like to do,... procrastinate.

This recipe was taken from somewhere... I just can't remember. A sign of me getting old. Tell me if you do (.. or if this recipe belongs to you)..

If there's one cake I'd bake again, it would be this banana chiffon. What I like about it was the amount of banana it has, still the batter wasn't heavy and dense, it was light and fluffy. The best part is it uses the same amount of egg whites and yolks so I don't have to crack my head figuring what to do with leftovers or throw anything into the bin.

Banana Chiffon
(8"/20cm tube pan)

3 egg whites
65g sugar
10g corn flour

3 egg yolks
90g cake flour
50g canola oil
30g water / milk
130g banana, mashed
140g banana, chunks

Method:

1. Beat egg yolks with a hand whisk until pale and foamy.
2. Sieve in cake flour, whisk until combined.
3. Add in mashed banana, oil, water, followed by banana chunks. Fold in to mix.
4. With an electric beater, whisk egg whites until foamy.
5. Add in sugar and corn flour, continue whisking until stiff peaks are formed.
6. Fold egg white mixture into the egg yolk batter very gently by 3 separate additions.
7. Pour batter into tube pan, lightly tap the pan on the table top to remove trapped air bubbles.
8. Bake in preheated oven at 175C for 30mins.
9. The cake should turn brown by then, cover it with an aluminium foil and continue to bake for another 15mins.
10. Invert pan immediately on a wire rack and let it cool completely before unmould.

Very excited to see the banana chunks floating in the cake!