Healthy Gourmet Burgers
(July-August 2008)
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| 15/8/2002 |
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Banana Chiffon Cake Recipe by Amy Beh
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Ingredients
200g superfine flour
175g castor sugar
1 tsp baking powder
1 tsp salt
125ml corn oil
5 egg yolks
135g banana (pisang emas)
1 tsp lemon juice
1 tsp vanilla essence
1 tsp lemon essence
1 tsp lemon rind
125ml ice-cold water
whites of 7 eggs
1/2 tsp cream of tartar
Method
Preheat oven at 175 șC. Sift flour, baking powder and salt in a bowl.
Cream egg yolks with half amount of sugar until light and creamy. Add in essence, mashed bananas and lemon rind. Stir in corn oil. Gradually and gently fold in sifted flour and add in water.
Whisk egg whites, rest of sugar and cream of tartar in an electric mixer until stiff and mixture holds its shape.
Pour egg yolk mixture or batter into egg white mixture. Mix carefully, gently and evenly.
Pour into an ungreased 22cm tube pan. Bake in preheated oven for 45 to 50 minutes or until lightly browned on the surface.
Remove cake from oven. Invert the pan immediately and allow to cool thoroughly before removing from the pan.
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