Glad i choose to bake chiffon cake instead of lapis legit pisang for my second cake cos while it was in the oven.. hb came home with two of his customers fm Australia...haizzzz.. I had to quickly clean up the mess in our kitchen.. shower and entertain our guest... errr come to think of it.. my kitchen wasnt in a mess at all.. me and my OCD muahahah
Anyway this recipe is one of those that I will definately be baking again.. the texture is not dry at all.. moist and melt in ur mouth type... tastes more of chocolate than banana to be honest but I like it anyway! hehehe
20g cocoa powder (I used koko black)
60 ml hot water
100g banana - mashed/ blender smooth
35g of cooking oil
1/2 tsp chocolate paste
85g low protein flour (cake flour)
1 tsp ground cinnamon (i used 1/2 tsp.. will use 1/4 tsp next time)
1/2 tsp baking powder (I used double action baking powder)
75g caster sugar
5 egg yolks
5 egg whites
1/4 tsp salt
75g caster sugar
Dissolve cocoa powder in hot water. Add bananas, cooking oil, chocolate paste. Stir well. Set aside.
Sift flour, cinnamon and baking powder (i sifted it 3x). Add sugar. Stir well. Pour the cocoa powder mixture a little at a time into sifted dry ingredients. Add in egg yolks. Stir well. Set aside. (I whisk sugar and egg yolks using stand mixer till pale.. add in cocoa powder mixture, bananas, oil and chocolate paste and continue to whisk at low speed.. Add batter into sifted dry ingredients)
Beat egg whites and salt until half inflate. Add sugar a little at a time and continue to whisk till stiff peak.
Add like 1/3 of egg white into chocolate batter and fold in gently and lightly.. add the rest of chocolate batter into egg white and continue to fold in gently.
Pour into 20 cm diameter ungreased chiffon pan (I used 22cm)
6. Bake in preheated oven of 170C for 70 mins
Source: Mia Gourmet