Sunday, December 14, 2008

Banana Chiffon Cake

The last time i baked a chiffon cake was like 2-3 months back. After reading Rei's blog, it gave me motivation to bake a chiffon cake again. This time round i decided to try her banana chiffon cake.

Rei definitely is a master homebaker of chiffon. Her spirit of baking chiffon cakes is admirable. Read her 2 posts on chiffon troubleshooting and you will know why. She definitely gives you all the A-Z of chiffon baking. Anyone who wants to attempt a chiffon cake MUST read her blog. If i had come across her blog earlier, maybe i would not have failed 4 times.

In my mind, i was thinking whether i had lost my mojo after a few consecutive successful attempts. The weather wasnt too kind. It was wet, cold and drizzling outside. This could affect the beaten egg whites as they will draw moisture from the air.

The cake turned out successful. But it wasnt the most perfect attempt i made. The top of the chiffon cake was dome shaped instead of being flat.

I had substituted corn oil with peanut oil and was praying the strong peanut aroma would not interfere with the fragrance of the bananas. Luckily, it didnt. The cake turned out fluffy, slightly moist and carries a light banana taste. yummy! Cant wait to attempt new chiffon cake flavours!

Banana Chiffon Cake recipe can be found from Rei's blog:

1 comment:

  1. Hi, it certainly looks good. Glad that the tips are useful to you. The top is alright even if it doesn't flatten out after overturning. If you are concerned, you can cover the pan with alumimium foil and lower the temperature by 5 or 10 degrees. You might need to prolong the time though. :)


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