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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
Ingredients:
Meringue
mixture:
5 large egg
whites
150 g sugar
1/4 tsp cream
of tartar (if yo don't have this it is ok to omit)
Batter
mixture:
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).
Method:
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.
Read
more and enjoy this amazing recipe and many more when visiting sunflower-recipes
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