Banana chiffon 20inch

Makes one tall and perfect 8-inch (20 cm) chiffon cake

For the egg yolks mixture:

360g ripe bananas, peeled and this is the weight without the skins

75g egg yolks (about 4 to 5)

55g neutral tasting vegetable oil

60g milk

120g cake flour with 8% protein

¼ tsp salt

For the egg white mixture:

240g egg whites (about 7 to 8)

75g caster sugar

Preheat oven to 170°C/330ºF.

For the egg yolk mixture:

Use a handheld blender or a small food processor to process the bananas into smooth purée. Set aside.

Using a hand whisk, combine egg yolks, oil, milk and bananas in a large mixing bowl until well combined. Sift in cake flour and salt and whisk gently until the batter is smooth and combined.

For the egg white mixture:

Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture. Increase beating speed to medium (not too high to avoid large bubbles forming). While beating, add sugar gradually and continue to beat until stiff peaks form and the meringue should be smooth with very tiny bubbles. Do not over-beat the mixture.

Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3 to 4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.

Pour batter into an un-greased 20 cm chiffon tube pan. Use a spatula or spoon to distribute the batter evenly in the pan. Give the pan a gentle tap and bake at 170°C/330ºF for 10 mins. Reduce temperature to 160°C/320ºF and bake for 55-65 mins or until it is thoroughly cooked. Total baking time has to be at least 65 mins. If the top of the cake turns brown too quickly after 30-40 mins of baking, cover the cake top loosely with a foil and continue to bake until it is thoroughly cooked. Pour batter into an un-greased 20 cm chiffon tube pan. Use a spatula or spoon to distribute the batter evenly in the pan. Give the pan a gentle tap and bake at 170°C/330ºF for 10 mins. Reduce temperature to 160°C/320ºF and bake for 55 to 65 mins or until it is thoroughly cooked. Total baking time has to be at least 65 mins. If the top of the cake turns brown too quickly after 30 to 40 mins of baking, cover the cake top loosely with a foil and continue to bake until it is thoroughly cooked.

Remove from oven and invert the cake immediately to cool on a wire rack. Allow the cake to cool completely in the pan before removing it from the pan. The cake is fragile and so it is easier to slice with a serrated knife. Enjoy!

Store any uneaten in an airtight container at room temperature for up to 3 days. This cake will stay super ultra moist and soft for many days until they are all gone!

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