Banana Chiffon Cake with Caramel Icing (for V-day!)

It’s time to add more sweets into the “Valentine’s Day Mix”…somehow chocolates always muster up those big bold rich flavors and sprint (everybody’s buying, baking, eating chocolates) to the finish line and win the “sweets race”.   Well, I’m not doing another chocolate creation today.  Instead I craved for something light and mild sweetness for an after-dinner treat for this V-day — Banana Chiffon Cake with Caramel Icing, oh yes!  So I made one big rectangular tray of this lovely cake…and later cut them in squares.  Here’s the recipe!

BANANA CHIFFON CAKE
(Adapted from a recipe by Baking Expert Flo Braker)

2 large very ripe bananas, mashed with a fork (about 3/4 cup)
7 or 8 large eggs, separated (1 cup of egg whites needed for this recipe)
1/2 teaspoon cream of tartar
1 1/3 cups + 2 tablespoons sugar
2 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable or corn oil
1 teaspoon vanilla extract or pandan flavoring (if available)
2 to 3 tablespoons liquid coffee creamer (I used hazelnut-flavored)

Pan Preparation:  Line bottom of a large rectangular tray with parchment or waxed paper; don’t grease.

Preheat oven to 350 F.  In a large mixing bowl, whisk together using low speed of electric mixer to aerate: cake flour, 1 1/3 cups sugar, baking powder and salt.   Add oil, egg yolks, mashed bananas, and vanilla; mix until incorporated.  Beat in liquid creamer a tablespoon at a time, until mixture is of creamy but “loose” consistency.  Set aside.

In bowl of your heavy duty mixer and using whisk attachment, whip 1 cup egg whites and cream of tartar until foamy.  Slowly add 2 tablespoons sugar and beat until stiff peaks form.  Carefully fold in egg yolk mixture into the beaten whites.   Spread the chiffon cake batter into the prepared baking tray.  Bake for 20 to 25 minutes or until top of cake springs back when touched lightly and wooden skewer inserted into center of cake comes out clean.

Quick Caramel Frosting

1/2 cup (1 stick) butter
1 cup brown sugar
1/4 cup whole milk
1 1/2 to 1 3/4 cups confectioners’ sugar, sifted

In a small saucepan, melt butter over medium heat.  Stir in brown sugar and cook for 2 minutes until dissolved.  Add the milk and let mixture boil.  Cool slightly.  Stir in confectioners’ sugar, beating well until smooth.  Spread over top of baked chiffon cake.

Happy Valentine’s Day!  Yes, I also made another batch of simple sinful chocolate cake….they actually made a good pair…Chocolate Cake, Banana Cake —- winner!

Read more at Celebr-eat-y By Sarah Lee