With the extremely hot weather recently, the bananas I bought still just slightly green just ripen so quickly! Last week, I decided to use some of them up by making another banana chiffon cake even though the weather was still too hot to turn on the oven…
To make a little bit of variation, I decided to turn the wonderfully spongy Banana Chiffon Cake into a marble cake with the addition of chocolate flavour.
At the same time, I tried to find out if the recipe could be made using a solid cake tin rather than a springform tin. I also adjusted a couple of quantities slightly to use up a bit more of the banana than the original recipe. In the end, I also made a crucial mistake as I took the cake out a bit too early as the top had already cracked. I bumped the cake tin and the centre of the cake started to sink immediately before I could test it for doneness. As it was the cake was not fully cooked underneath. I did put the cake back into the oven for another 5 minutes but the damage was done and as you can see, it did not look too good in the end, but the taste was very good considering the blunder! Oh well, but the marbling was so nice that I have to share it here.
5 egg yolks
30g caster sugar
1 teaspoon rum essence (or vanilla extract)
60ml canola or corn oil
170g mashed over-ripe banana
1 teaspoon lemon juice
120g cake flour
1/4 teaspoon baking powder
5 egg whites
1/4 teaspoon salt
110g caster sugar
10g cocoa powder
20ml hot water
1. Preheat oven to 160°C. Sift cake flour and baking powder three times; set aside. Line the base of a 20cm solid cake tin with a round of baking paper; do not grease the tin. (If using springform tin or chiffon cake tin, do not grease or line with paper.)
2. Mix mashed banana with lemon juice and set aside. Dissolve cocoa powder in hot water and stir until smooth; set aside.
3. Whisk egg yolks and 30g sugar until combined and sugar dissolves, add rum essence, oil and milk, beat well to combine. Mix in mashed banana. Gradually sift in the flour mixture in a few small batches and fold in. Set aside.
4. Whisk egg whites until soft peaks. Gradually add 110g sugar, spoonful by spoonful, and beat until it just reaches stiff peaks.
5. Scoop 1/3 of the meringue into the banana mixture and fold in with a metal spoon. When combined, fold in the next 1/3 of the meringue. Repeat with the remaining meringue until thoroughly combined.
6. Divide the cake batter into two portions, about 1/3 and 2/3 each. Set the larger portion aside. Scoop about a tablespoon of the batter from the smaller portion and mix into the cocoa paste to loosen the mixture, pour this cocoa mixture back to the rest of the smaller portion and fold in well to form the cocoa batter.
7. Pour the two batters alternately into the cake tin. Use a knife or chopstick to swirl around a couple of times to produce a marbling effect. Give the tin a light tap on the kitchen bench to get rid of any large bubbles in the batter and put into the oven.
8. Bake for about 50 minutes, or until cooked (note that it will take a shorter time to bake in the chiffon tube tin; start checking earlier). Remove from oven and tap the tin again. If using solid cake tin, cool right-side up in the tin sitting on a cooling rack. If using springform tin, immediately turn the tin upside-down (use cups or drinking glasses to elevate the tin) and let cool completely this way.
9. When the cake is cold, remove from the tin. Cut and serve.
Taste: Soft spongy banana cake with a chocolate flavour
Consume: Best within 2-3 days
Storage: Store in airtight container in the refrigerator
Recipe Reference(s): –