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Mini Banana Chiffon Cake


By SMB - Canberra Food Blog (Visit website)



Another day with an impulse to bake a cake. Since i had some over ripe banana sitting in my pantry, i decided to use them. I didn't feel like making the traditional banana cake or banana bread and being still in love with my tiny chiffon cake mould after making the Mini Matcha Chiffon Cake, i decided to make a Mini Banana Chiffon Cake. I just love chiffon cakes, they are so soft and spongy! Perfect for an afternoon tea snack with some tea. I'm glad i found a recipe for a Banana Chiffon at Cosy Bake Blog.


I've made some minor changes to the recipe but you can still follow the original one. Here is my adapted version of the Banana Chiffon from Cosy Bake.


Mini Banana Chiffon Cake
Ingredients:
- 80g mashed banana
- 1 tbsp of milk

- 3 egg yolks

- 60g caster sugar

- 50ml unsalted butter, melted

- 80g cake flour

- 4 egg whites

- sliced bananas, optional



Method:

1. Mix the mashed banana with milk well 

2. Use a whisk, mix yolks and half of the caster sugar. Add in the butter and followed by the banana mixture. Mix well.

3. Sieve in flour to the batter and mix well.

4. In a large bowl, beat the egg whites and the rest of the caster sugar until it reaches the meringue stage. Fold in the meringue in 3 additions to the yolk batter.

5. Pour the batter into two mini chiffon cake moulds (~10cm) and bake for 30 minutes (or until set) at 180'c.

6. After the cake is baked, invert the cake mould and let it cool completely before unmoulding the cake.

Serve!



The cakes turned out really soft and spongy - just the way i wanted them to be. Although they didn't turn out quite pretty (with rather rough and wrinkled edges), there was still a lovely banana aroma coming from the cake that i just couldn't help but to devour it right after taking these photos!


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