|Recipe from: sunflower-recipes|
Image credit: Sunflower
Banana and Coconut Chiffon Cake
“I had few very ripe bananas sitting in the fruit bowl. The only way I can think of to use them up is cake.” Sunflower
5 large egg whites
150 g sugar
1/4 tsp cream of tartar (if yo don't have this it is ok to omit)
300 g ripe banana
5 egg yolks
100 g coconut cream powder (available in most oriental grocery store)
50 g any flavorless cooking oil (like sunflower or corn oil)
200 g self raising flour (if using plain flour or all purpose, sieve the flour with 1/2 tsp of baking powder).
Tin/pan : 23cm tube
Preheat the oven to 165 - 170 deg C fan oven or 175 - 180 deg C non fan oven.
Pureed or mashed the banana, mix this with the rest of the batter ingredients till smooth.
In a clean large bowl, whip the egg whites and cream of tartar till frothy and light then slowly
add in the sugar a little at a time while continue whisking.
Whisk till egg white is stiff. Test is to invert the bowl and egg white will not drop out.
Add about 1/4 of the whipped egg white into the batter mixture, fold and mix.
Then add the remaining egg white into the batter mixture, fold till well mixed.
Pour batter into the tube tin/pan.
Bake for 50 minutes.
Take the cake out and invert it upside down, cooling on a rack so air can circulate and cool
the cake at the same time.
When the cake is completely cooled.
Use a long thin knife, glide gently along the tin/pan inside ring and outside rim.
Then push the cake out from the bottom of the pan/tin.
Using the knife and glide gently along the base the of the cake.
Now the cake is completely loosen.
Put a plate on top of the cake, invert it and the cake will drop out and fall on the plate.
I had this cake on its own because I don't want to pile up the calories. If you like a bit of
frosting or icing, make a cream cheese frosting with added coconut cream powder will be
nice with toasted coconut and few slices of banana as deco.
If you don't have the same 23 cm tin as mine, can use one slightly larger or smaller. For a smaller cake tin/pan, fill with the cake mixture and leave about 1" room for the cake to rise, discard any leftover or make pancakes with the leftover.
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