Banana bundt cake with a scoop of strawberry cheesecake ice-cream :d'''''

Ingredients

• 250gm Optima Flour
• 4 eggs
• 1 tsp Ovellette
• 75gm Water
• 75gm Butter, melted
• 2 Big Mashed Banana

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Preparation

• Pre-Heat Oven 170°C
  
  Sieve the flour 2-3 times, throw away the sugar that does not go thru the sieve as always feel that the optima mixture is far too SWEET!
• Using a electric mixer, beat the flour, eggs, ovellette and water at maximum speed for 8-10 minutes or till soft peak.
  
  Stop mixer, add in melted butter.
  
  Add in crushed banana
  
• Using lowest speed, beat for further 1 minute
  
  Prepare Bundt Cake Tin as below:
  
  
  A Sales Promoter @ Tangs Market Place taught me this trick... Brush the whole tin with Crisco butter shortening, then dust with plain flour.
• Throw in 1 tbsp of plain flour onto the greased bundt tin, then simply swirl and bang and throw the flour around, left, right, upside down.... make sure every part of the tin coats a thin layer of flour.
  
• Turn the tin upside down, shake off excess flour.
  
  Pour in the batter and bake for 30 minutes.
• After cake tester comes out dry, use a small, flat and sharp object slide in-between the cake and bundt tin, slowly and carefully separate the 2...
• And the whole cake will come out nicely with the skin on
  
  Like all Chiffon Cake, it will "sink" slightly after its being cooled.