Banana Chiffon Cake With Caramel Cream Cheese Frosting 香蕉戚風蛋糕

Hellooooo can't believe it's been over a year since I last blogged, I have quit my job and gone full time self-employed so have plenty of time to bake. Hopefully I can keep up with blogging regularly again haha. 

I never liked eating banana on its own, so the banana at home always ended up using for cakes before they go off. 

What's a chiffon cake you may ask? So chiffon cake is a cake made with vegetable oil, eggs, flour, sugar and flavorings. The texture is a lot lighter, softer and moister than normal sponge cake. It takes more steps to make it compare to sponge cake but it defo worth your time.

(Recipe for one 8' cake)
2-3 very ripe bananas, peeled and blended 170 g

5 egg yolks
10 + 50 g castor sugar
40 g vegetable oil
90 g plain flour
1/8 tsp salt
5g egg whites
1/4 tea spoon lemon juice
1 table spoon milk
Preheat oven to 160°C. Measure and prep ingredients as detailed above.

1. Whisk egg yolks with 10g sugar, add vegetable oil, milk and banana then continue whisking until smooth and thoroughly incorporated (I have added optional food colouring because I like my cake pink ;) ).  Sift cake flour and salt, mix with a  whisk until all the bites are gone.
2. Whisk egg whites with 50g sugar until it reaches firm peak stage.3. Add egg whites to yolk mixture in 3 batches. Mix it with a plastic spatula with cut and fold method until you can't see the egg white.4. Pour batter into a non-stick cake tin, rotating pan as you pour so that batter is spread evenly. 5. Bake in the bottom of the oven for 50 minutes.6. Remove cake from oven. Keep the cake upside down while cooling down.7. When cake is completely cool, remove from pan.


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