Out of Publication

Have heard of this book and has been searching locally and international, check with bookstores in Taiwan and was out of publication... what a pity... Just have to do with some internet searching and some of the bloggers have been using these books and their chiffons are great.  It a must to try, and  true enough the recipe works, my first try and don't know what I did, it just drop off from the tin, my friend say could be underbake.

With a never die attitude, I did it again and this is what I get. I like the taste and it is full of banana fragrance if you like the fruit and you don't even have to add in banana essence, I just put some vanilla essence juz in case there is some eggy smell.

Recipe extract from GraceKitcheCorner if you want to tryhttp://gracekitchencorner.blogspot.sg/2009/07/banana-chiffon.html

Recipe for 21cm round chiffon pan:

For the egg whites mixture: 180g egg whites / 110g caster sugar / 10g corn flour/ 140g chopped banana (in snall chunk)

For the egg yolks mixture: 70g egg yolks / 30g water / 70g vegetable oil or olive oil / 90g mashed banana / 70g plain flour

How I made it:

1. Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour (I used electric mixer, its came very handy for this process). Mix everything well combine and no lumps left. The mixture would be very thick and smooth. Gently mix in the chunky banana.
2. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture (Using an electric mixer would be great!). The egg whites mixture should be peak foam, smooth and shiny.
3. Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)
4. Pour the well mix mixture into a 21cm chiffon cake tin and bake at a 160-170'C preheated oven for 40 - 50 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.
5. Unmold the cake, keep the cake in the fridge it could last for 5 - 6 days. Best serve in 3 days.