Banana Chiffon Cake

The kids at home fall in love with the spongy Banana Chiffon cake. In this week, we made 2 times of Banana chiffon cakes for our tea time. I tried to make 2 different measurement of sugar with the same other ingredient. For the first cake, I used half of the sugar (50g) and the second cake I used (100g) sugar. Sugar is sweetener of the cake, and work as a stablizer of the cake. The first Banana Chiffon with the 50g Sugar work well to raise the cake, the taste is not as sweet as the second cake. For the second cake we make, rise about 1.5cm taller than the first cake in the same 20cm chiffon cake container. Sweeter than the first cake and work well to bring out the aroma of the banana, and it seems a little bit softer too. But for the softness of the first cake with 50g sugar is acceptable and good too. Then I ask the opinion from my customer.

 

The following are the feedback according to Ethan and Emmanuel...

 

Mummy : "How about today Banana chiffon cake? Softer? Tastier?"

Emmanuel : "I like the Banana Chiffon cake!" So... he likes Banana chiffon.

Ethan : "Ka ba ham za! cha koo cha koo!"

 In these recent day, Ethan always likes to simply said some funny sound words, no meaning but for funny sound it makes. Whatever I ask, I get a funny sound reply. So, what a Ka ba Ham Za taste Banana Chiffon cake! And, he ate 2 pieces, for each cake. So I guess no different for him with these 2 cakes for them.

 

 

 

Ingredients:

Batter

6 egg yolks

1/4 salt

110g plain flour

50g sugar/( 2nd cake without the sugar in the batter)

170g  banana puree

60ml olive oil

1/4spoon baking powder

 

Egg white form

6 egg whites

1/4 tsp cream of tartar

100g caster sugar