Saturday, 11 July 2009

Banana & Passion Fruit Chiffon Cake

Em... this should be the last Chiffon Cake recipe that I going to post for the time being even though I still have a few on the list to try out :p Since my mum love the combination of Passion Fruit with Banana, I decided to bake this for her over the weekend together with some of her favourite Banana & Passion Fruit Jam.


The cake is full or banana aroma while baking in the oven and the taste is great! It has the combination of "Sweet" from the banana and "Sour as well as the crunch" from the passion fruit juice and it's seeds. We really love this combi especially when it is served together with the extra Banana & Passion fruit Jam. As you can see from the photo, I even topped extra banana slices on top of the batter to give that extra taste.

Ingredients:80g Ripe Banana, mashed
1 Ripe Passion Fruit
Rind of 1 Lemon, optional
3 Large Egg Yolks
20g Caster Sugar
50ml Olive Oil
80g Top Flour/Cake Flour
8 Thin Slices of Banana, optional
4 Large Egg Whites
40g Caster Sugar

Method:
1. Mashed the ripe banana with a fork in a bowl then stir in the lemon rind, passion fruit juice and pulp. Mix well and set aside.
2. Separate the egg yolks and white into two separate bowls. (carefully do not leave any trace of egg yolk in the egg whites mixture)
3. Use a balloon whisk to whisk the egg yolks and 20g of caster sugar(add in 2 separate additions) till thick and sticky.
4. Slowly drizzle in the oil while continue to whisk at the same time till the mixture is well combined.
5. Add the sifted flour mixture into the egg mixture and continue to whisk till the flour is fully incorporated into the batter.
6. Next stir in the banana mixture using the balloon whisk till combined.
7. Preheat the oven to 180 degree.
8. Beat egg whites and 1/3 of the caster sugar with an electric mixer until mixture becomes frothy and foamy. Then add in another 1/3 of the sugar and continue to beat on medium speed until almost soft peaks form then add in the last 1/3 of the sugar and beat until stiff peaks form. 9. Add the beaten egg whites into the egg yolk batter in 3 separate additions, with the 1st addition using the balloon whisk to incorporate it into the yolk mixture till combine without trace of whites.
10. Next fold in the 2nd and 3rd addition of whites using the balloon whisk in a gentle manner in order not to knock off the air in the whites, just fold till no trace of egg whites and the mixture are well combined.
11. Before pouring the mixture to the pan, use a spatula to give a final stir to make sure there is no flour or egg whites mixture at the bottom of the mixing bowl.
12. Lift up the bowl to height, then pour the mixture into the pan and tap the pan 2 - 3 times on a table top to get rid of any trapped air bubbles in the batter.
13. Arrange the banana slices on top of the batter and baked the cake in the preheated oven for about 30 minutes or when the surfaces turns golden brown. (I baked on the 2nd lower shelf of my built in oven using upper and lower heat function. You can insert a skewer into the centre and test if it comes out clean)
14. Remove from the oven and invert the pan immediately and let it rest on top of a cup. Let it cool completely before unmould.(refer to the picture below on how to invert the pan over a cup to cool down)
15. To remove the cake from the pan, run a thin-bladed knife (i use a small rubber spatula) around the inside of the pan and the center core.
16. Release the cake and run the knife/spatula along the base of the pan to remove the cake.
17. Cut into serving size and serve with a cup of tea or coffee.

This is a very refreshing tea-snack which is full of light lemon fragrant, tint of sour from the passion fruit and crunch from it's seeds. If you love banana cake, you should give this a try. It's definitely low fat version compare to the normal banana butter cake that we used to have :p

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