Holiday...HOLIDAY!! 2 more days there'll be the first term break for all schools in Malaysia. It seems that I'm more excited than the kids...lol! I need a break, I need to shop, I need to gather with dear friends and I need to bake!! WOW...it seems 1 week is not enough for me!!
When I am in such a good mood, I used to sleep less and spend more time in the kitchen..heehee!
I've just baked a mini size banana chiffon for our breakfast tomorrow. This was adapted from Kevin Chai's chiffon cake is done, but with some adjustment to fit in my 4" mini chiffon pan..;p
Though this was my very first time of baking a banana chiffon cake, and you know what happen?
I've inverted the pan once done, and left the house to fetch my little girl. Then when we got home, my cake was lying on the table istead..haha! I thought I fail but no no...it was still good!
Here's it..have a look!
Soft and fluffy it was. Happy with it and of course I've shared half of it with my dear friend. Yup, she said nice...:D Then my daughter took a piece, I took a piece...well well, there are only 3 left..haha! Suppose to be our breakfast...LOL!
Okay, if you want to bake a small chiffon using only a 4" pan, here's the recipe..:)
Egg yolk batter:
3 egg yolks
1/8 tsp salt
85g banana (smashed)
55g plain flour
Egg white foam:
4 egg whites
1/4 tsp cream of tartar
~ Preheat oven at 170'C.
~ To make egg yolk batter, lightly whisk sugar, salt and egg yolks together, then add in oil, smashed banana and mix well. Lastly add in flour and mix to form a batter.
~ To make egg white foam, beat egg whites and cream of tartar until soft peaks form then gradually add in sugar beating at high speed until frothy and stiff peaks form.
~ gently fold beaten egg white foam into wgg yolk batter until well blended.
~ Pour into 4" chiffon tube pan. Bake in preheated oven at 170'C for 25-30 minutes until tester comes out clean.
~ Remove from oven and invert cake until completely cooled.