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Cocoa Banana Chiffon Cake

Sunday, September 10, 2017 17:27
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This Cocoa Banana Chiffon Cake is soft, spongy and not overly sweet.  I only used one over ripe banana but you can definitely add some chocolate chips, about 20 to 30 grams for more chocolately flavour or even finely chopped or grind walnuts for that extra crunch (to be added after mixing of meringue, step 4).  This cake is delicious and great to enjoy with my family over a cup of hot coffee.  Definitely a keeper recipe!

cocoa banana chiffon cake



Cocoa Banana Chiffon Cake
This cake is delicious and great to enjoy with my family over a cup of hot coffee.  Definitely a keeper recipe!
    Servings5 people
    Prep Time15 minutes
    Cook Time45 minutes
    Ingredients
    Meringue
    Instructions
    1. Preheat oven to 170 deg C. Sift flour, cocoa powder and corn flour together and set aside.
    2. Beat egg yolks and sugar with a hand whisk until slight pale with a hand whisk. Add oil, mix well followed by mashed banana and combine well.
    3. Sift the flour for the second time directly into the yolk mixture together, combine well to smooth.
    4. Meringue – Whisk egg whites and cream of tartar until frothy at low speed. Add sugar in 2 batches and whisk from medium speed to high speed until stiff peak and glossy-looked
    5. Fold ⅓ of meringue into the yolk batter with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture again until just combined.
    6. Pour batter into a 20 cm ungreased chiffon tube pan and bake in preheated oven at 170 deg C for about 40 – 45 minutes.
    7. Remove chiffon cake from oven, invert cake immediately on a wire rack to cool completely before unmoulding.
    Recipe Notes

    Can add some chocolate chips, about 20 to 30 grams for more chocolately flavour or even finely chopped or grind walnuts for some extra bite (add after mixing of meringue, step 4).

    Please keep in mind that all ovens temperature and baking time varies.

    可可香蕉戚风蛋糕 

    材料:

    • 60克 底筋或中筋面粉
    • 15克 可可粉
    • 1汤匙 玉米粉
    • 4个 蛋黄 (我用大鸡蛋)
    • 35克 细砂糖
    • 40克 玉米油
    • 115克 熟透香蕉,压烂
     蛋白霜
    • 4个 蛋白
    • 1/2茶匙 塔塔粉
    • 65克 细砂糖 

    做法:

    1. 面粉,可可粉及玉米粉一起过筛到碗里,备用。
    2. 将蛋糊和细糖用手打蛋器搅拌均匀至略微泛白。加玉米油拌匀,接着倒入香蕉泥再拌匀即可。
    3. 把面粉再过筛第二次入蛋糊里,拌匀即可。
    4. 蛋白霜 – 用电动打蛋器把蛋白及塔塔粉打致起泡泡(低速度),细砂糖分2次加入,打致硬性发泡(从中到高速度)。
    5. 取出1/3的蛋白霜与面糊翻拌均匀,再倒入剩余的蛋白霜,用橡胶刮刀轻轻的翻拌均匀。
    6. 将面糊倒入20cm戚风摸。放入预热摄氏170度烤约40-45分钟。
    7. 烤好的蛋糕从烤箱里取出,立即倒扣直到冷却才脱模。
    • 喜欢增加口感的话可以加入20-30克巧克粒或磨碎的核桃(步骤4 – 加了蛋白之后)
    • **烤箱温度和烘烤时间务必根据自家烤箱来定

    ***********

    The post Cocoa Banana Chiffon Cake appeared first on Anncoo Journal.



    Source: http://www.anncoojournal.com/recipe/cocoa-banana-chiffon-cake

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