Banana Chiffon 香蕉戚風

The addition of banana has brought this simple chiffon cake to the next level, it is so moist and has a soft cloud-like texture. The banana also gives the cake a hint of banana flavor and it sweetness. I would say I have just achieved the best chiffon cake so far and believe it or not, it is not even hard to make.

Banana Chiffon (one 10" tube pan)
2cups unshifted cake flour
1tbsp baking powder
1tsp salt
1/2tsp cinnamon (optional)
1/4tsp nutmeg (optional)
1 1/3cup sugar
5 egg yolks
1/2cup oil
2 large bananas, mashed
1tsp vanilla
1-2tbsp milk (if needed)
7 egg whites
2tbsp sugar
1/2tsp cream of tartar
1) sift together flour, Bp, salt and spices in a bowl. In another bowl, whisk together sugar and yolks, add in oil, banana and vanilla. Stir in flour mixture. If mixture is too dry to stir, add in a tablespoonful of milk to loosen it up a bit.
2) in a large bowl, beat together egg whites, sugar and cream of tartar on high speed for 5mins, or until stiff peak has formed. Fold beaten egg whites to the banana mixture gently.
3) pour batter into an un-greased 10inch tube pan and bake in 325F preheated oven for 50-55mins.
4) after the cake is done, flip the pan up-side-down and let the cake cool in the pan completely. Run a knife around the side of the pan to take out the cake.