Banana Chiffon Cake

Ingredients:

6 Egg yolks

1/4 tsp Salt

60ml Cooking oil

170g Banana puree (used overly ripe bananas)

1/2 tsp Banana essence，optional

50g Caster sugar

110g Plain flour

1/4 tsp Baking soda

6 Egg whites

1/2 tsp Cream of tartar

100g Caster sugar

Method:

• To make egg yolk batter, combine egg yolks, salt, oil, banana puree, essence and sugar in a mixing bowl. Fold in sifted flour and baking soda until forms batter.
• To make egg white foam, beat egg whites, tartar and sugar until mixture becomes peak form.
• Gently fold beaten egg white foam into egg yolk batter until blended.
• Pour batter into ungreased 9" (22cm) tube pan.
• Bake at preheated oven at 170C for about 45 minutess or until cooked.
• Then switch temperature to lower grill and bake chiffon cake for another 5 minutes.
• Remove chiffon cake from oven, invert mould onto table.
• Allow the cake to cool completely before removing the cake from the mould.