Pages

Monday, September 6, 2010

Banana Chiffon Cake 香蕉戚风蛋糕

麦片牛油蛋糕(Nestum Butter Cake) 时剩下一粒蛋白,所以决定用来做戚风蛋糕。通常我看到戚风蛋糕的配方多一粒蛋白,我也会把蛋黄一并加入或是少用一粒蛋白,因为不喜欢剩下一粒蛋黄,除非我已有所打算要用蛋黄来做其他东西。

家里也不常买香蕉,这香蕉原本是我特地买来做这个琼妮老太太的香蕉蛋糕的。既然有多一个蛋白,又有香蕉,那我就没有理由不尝试做这个Jessie(Hearty Bakes) 分享的Light & Moist Banana Chiffon Cake

说起来这可是继Chiffon Cheesecake后我用现有烤炉烘的第二个脱模戚风蛋糕(其他的都是用杯子),所以在火候上我还需多加注意。以前在老家用姑姑的古董圆形烤炉烤戚风都不需看火,而且都烤得很美。

以下是我的实验记录,写下来方便做日后参考。

我开始用170度上下火烤,烤到蛋糕表面已完全上色(棕色)后,我转下火继续烤。当我发现蛋糕开始裂开,我把温度调低10-15度继续烤,出炉前我再次转为下火烤大概3-5分钟。蛋糕总共烤了40分钟。

蛋糕在烤炉里发得很漂亮,但是在出炉前却稍微回缩(大概低了10%)。还好,蛋糕冷却后没有再回缩。

我发现蛋糕表面(脱模后的底部)中间有点湿,应该是烤不够的关系。也许我不应该转为下火。

除了这些小缺陷,总得来说这蛋糕非常好吃。本来我觉得加入了这么多香蕉泥蛋糕可能会比较实,但是蛋糕还是很轻盈。另外,蛋糕的组织细腻,口感湿润,而且甜度对我来说刚刚好。谢谢Jessie分享这么棒的配方。

Recipe adapted from Hearty Bakes.

Ingredients:


6 large egg yolks
35g sugar (reduced from 40g)
60ml corn oil (I used canola oil)
200g banana puree (used very ripe bananas)
1 tbsp milk (not in original recipe)
120g cake flour (I used superfine flour)

7 large egg whites
40g sugar

Method:
1) In a bowl, manually whisk yolks and sugar till pale in colour.
2) Add oil and whisk till combined.
3) Add banana puree and milk, mix well.
4) Sieve in flour, mix till incorporated.
5) In another bowl, whisk whites will frothy, then add sugar gradually. Whisk till medium peak (I whisked till stiff peak).
6) Fold in 1/3 white to the yolk mixture, then pour the mixture to the remaining whites. Fold till just incorporated.
7) Pour the batter into a chiffon pan, bake in preheated oven at 170C for 40 mins (baking time and temperature subject to individual oven).
8) Remove from oven and invert the cake immediately. Unmold when cool down completely.

Note:
You may also bake in paper cups. Increase the oven temperature to 175C, bake for about 20-25 mins (depending on cup size).

23 comments:

  1. I'm sooo glad I can read the recipe...because your banana chiffon cake sounds and looks mind-blowingly good!

    ReplyDelete
  2. Angel, this is the 2nd banana chiffon I saw today :). Looks very nicely baked, hope I can ve a slice :).

    ReplyDelete
  3. Ellerinize sağlık. Çok leziz ve iştah açıcı görünüyor.

    Saygılarımla.

    ReplyDelete
  4. Ur banana chiffon's colour still look very fresh hoh.
    I like it.

    ReplyDelete
  5. Your banana chiffon looks very good, the texture must be very light! Too bad I am using a smaller tube pan, if not I will like to give this a try :)

    ReplyDelete
  6. Angel, your banana chiffon cake looks soft and spongy. Can't wait to try it.

    ReplyDelete
  7. 组织很不错哦, 不过我家的烤箱没有分上下火, 所以就只有一个温度, 我也好久没弄戚风了。

    ReplyDelete
  8. Thanks for trying out the recipe. I'm glad to hear that you like it as much as i do :)

    ReplyDelete
  9. Such a lovely banana chiffon! The last time I made s banana chiffon, there were holes here and there.. :P Will give this recipe a try, thanks!

    ReplyDelete
  10. Your chiffon is perfectly baked, got nice brown skin, light & fluffy!

    ReplyDelete
  11. Indie.Tea,

    Feel free to let me if you need me to translate any recipe in this blog to English. It's my pleasure.

    ReplyDelete
  12. Jess,

    I bet the first chiffon you saw is from HHB. hahaha.

    ReplyDelete
  13. Fuet Gencal,

    Thanks for your good words. I maange to understand what you wrote using Google language tool.

    teşekkür ederim.

    ReplyDelete
  14. Wendy,

    Fresh bananas colour? I kind of like the colour too.

    ReplyDelete
  15. Wendy,

    Fresh bananas colour? I kind of like the colour too.

    ReplyDelete
  16. HHB

    You may bake in muffin cups like what Jessie (Hearty Bakes) had done.

    ReplyDelete
  17. Anncoo,

    Do give it a try. This chiffon is quite "bananaty" , even though it is light.

    ReplyDelete
  18. Min,

    不用管上火/下火,那是我自己的实验。最近,我烤了一个chiffon全程用上下火。

    你的烤箱是圆形那种吗?

    ReplyDelete
  19. Jessie,

    Once again, thanks for sharing such a great recipe.

    ReplyDelete
  20. Honey Bee Sweets,

    Try to bang the cake pan on counter top before sending into oven, this may help to reduce the big holes.

    ReplyDelete
  21. DG,

    Thanks for your compliment. My cake actually got some cracks on top, not perfectly baked lah. :)

    ReplyDelete
  22. Hi, I'd like to try this recipe, what is the size of the chiffon pan? thanks for sharing.

    Jenny

    ReplyDelete

Thanks for dropping by my blog.
All comments are greatly appreciated.

Please click on "Anonymous" if you do not have any profiles on any of those listed, and leave your name below the comment so that I will know how to address you when I reply.