Baked yet another chiffon again (^-^) Have baked Chocolate Chiffon and Banana Chiffon before but never a Chocolate Banana Chiffon! Wondered why I have never thought of it though I have baked the Secret Recipe – like Chocolate Banana Mousse cake before. It was never too late and I was personally wowed over by the results! The cake was really fragrant and the chiffon texture was what I like. My mum, sis and I have quite high expectation for chiffon cakes and I am confident to say that this one will pass ^^
The combi of chocolate and banana was a heavenly match. Jaz likes chiffon, chocolate and banana, so it is no surprise that she gobbled down the slices prepared for her. I was more thrilled to see Joy also saying that the chiffon was yummy, although she does not like banana. She too, finished all her share gleefully.
Hope you will like the recipe I am sharing below. Please feel free to adjust to your preference, eg the sugar amount, or the baking time and temperature (as some of you might prefer a more “naked” chiffon, the less scruffy type. For the traditional chiffons, die-hard fans like me, would find chiffons with browned “skin” nicer in taste and bite. Err… you can’t really see the browned skin for this chocolate chiffon though.) Glad to have another new addition to my chiffon list. And I am sure there are more exciting flavours I can explore! Any suggestions? (^-^)
5 egg yolks
5 egg white
85g cake flour
25g cocoa powder (I used Belgium dark chocolate powder)
100g castor sugar (divided, ie 50g and 50g)
1/4 tsp baking powder
1/2 tsp banana extract
60ml vegetable oil
60ml chocolate milk
100g mashed banana
1. Sift the cake flour, cocoa powder and baking powder together.
2. Add 1/2 of the sugar (50g) to the egg yolks and beat till light and fluffy.
3. Add 1/3 of the chocolate milk to the batter and mix well, follow by 1/3 of flour mixture and fold in well. Continue with another 1/3 of the chocolate milk and 1/3 of the flour mixture. Repeat until the chocolate milk and flour mixture are used up.
4. Add in the mashed banana and fold in gently till well-mixed.
5. Add in banana extract and oil, gently mix well.
6. Beat egg whites till foamy. Add in the remaining sugar and continue to beat till firm (but not stiff) peaks are formed.
7. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and fold in the mix well.
8. Pour batter into chiffon cake mould (I used a 17cm mould). Gently knock the sides of the mould to release air bubbles trapped inside.
9. Bake in pre-heated oven at 150 degree for 60 minutes. Remove from oven, invert the mould and set aside for about 30 mins (I let it cool for an hour).
10. Once cooled, unmould the cake.
This is the first time I find eating chiffon such a sinful indulgence (^-^) The chiffon tastes so chocolatey rich! I am so loving it!