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Banana Chocolate Chips Chiffon Cake

Friday, October 16, 2009





After my successful baking of Pandan Chiffon Cake ( i think ), i wanted to expand my horizon and try other chiffon cakes. Looking through my list of recipes, i discovered some exotic ones with flowers ( like lavender ), and nuts ( walnuts ) among the ingredients. They tempted me to try them, but alas, my lavender has expire and i’ve run out of nuts. But i do have chocolate chips though and i thought, maybe i can use those instead.

Being that chocolate and banana is always a great combination, i incorporate chocolate chips into my banana chiffon recipe, which i had changed from an orange chiffon recipe. Fearing that the chips might sink onto the bottom of the cake while baking, i did some research and found the proper way of doing it.

Armed with the knowledge and with great confidence, i started with my chiffon making project, and soon the kitchen is filled the sweet smelling aroma of banana wafting in the air. Yum!

Upon complete cooling ( which i waited impatiently ), i unmould the cake and viola! , my beautiful Banana Chocolate Chips Chiffon Cake! I’m so happy that my cake turn out so well, it look really pretty! Plus, it’s yummy delicious too!



Cutting into the cake, i discovered some of the chips floating in the cake, mmm….mmm…. i’m blessed. You can see from the cake texture that it is definitely soft and fluffy. And the chocolate chips added an extra crunch in the cake. Some of the chips seems to be sitting on the cake surface, that’s because i had dropped some chips on top of the batter before putting the cake into the oven. Haha, i curious to know if they would sink into the batter. Discovering that they don’t, i think maybe next time i may try creating patterns on the cake.




Banana Chocolate Chips Chiffon Cake



 2                         egg yolks

1/8 tsp              salt

20 ml                 corn oil

1                           medium banana, mashed

15 g                     sugar

35 g                     cake flour

1/8 tsp               bicarbonate of soda

 2                           egg whites

¼ tsp                 cream of tartar

30 g                    sugar

 20 g                   chocolate chips



 1.    Combine egg yolks, salt, sugar and beat until pale in colour.

2.    Add in oil and mix well. Add in banana puree and mix well.

3.    Fold in fold cake sifted cake flour and bicarbonate of soda until batter forms.

4.    Whisk egg whites and cream of tartar until frothy. Add in sugar gradually until

         stiff peaks forms.

5.    Gently fold in1/3 of the egg white mixture into egg yolk mixture in 3 stages.

        Add in chocolate chips in the last fold.

6.    Pour batter in ungreased tin and even top with spatula.

7.    Bake at 170ºC for 30 minutes.

8.    Remove from oven and invert tin to cool completely before unmoulding.



One Comment leave one →
  1. Friday, October 16, 2009 9:09 pm

    oh this looks delicious!
    check out my food blog and tell me what you think:


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