Banana Chiffon Cake

Rebecca Sii

Ingredients A

7 eggs whites

70g castor sugar

1tsp cream of tartar

Ingredients B

7 yolks

60g castor sugar

140 g of ripe banana

3 tbps full cream milk

3 tbsp corn oil

1 tsp of banana essence

110 of plain flour

1tsp baking powder

. It was easy and precise with Thermomix. loving my tm

Method

Pre set oven at 160C. (Temperature depends on individual's oven) I find my oven work best at 160C. Surface of Chiffon cake will crack when I use too high temperature.

Firstly, place all the ingredient B into thermomix mixing bowl. Cover lid and with measuring cup. Set it at 30secs/speed 5. Pour out batter and set aside.

Secondly, clean TM mixing bowl throughly. Make sure no oil residue. Place on the 'butterfly' and then place ingredient A into the Thermomix mixing bowl, lid and measuring cup on. Set it at 4 mins/speed 4.

Thirdly, gently fold in egg white into batter in 3 batches. (Careful not to fold it vigorously.) Pour batter into a Chiffon cake mold and place into oven for 35to 40. ( depending on the heat of your oven)

Lastly, when Chiffon cake is done, remove from oven and immediately turn the Chiffon cake mold upside down and let it cool completely before unmolding Chiffon cake.

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