Banana and Date Chiffon
There are the bananas that will be thrown out if I don’t use them today, but I really want to bake a date cake. I wanted a cake that will finish in a day, so it cannot be one that needs to go into the fridge. I wanted a cake that is light and not expense our sugar intake so quickly.
So here it is. Very moist and nice. I didn’t expect this result. It is better than I have imagined.
食谱
Banana and Date Chiffon
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
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- 份量
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材料
Egg Yolk Mixture
- 6egg yolks
- 5large dates, pitted
- 2large overriped bananas
- 35 mloil
- 85 gself-raising flour
- 20 gcorn flour
- 1 teaspoonvanilla essence
- A pinch of salt
Egg white Mixture
- 6egg whites
- 1/2 tspcream of tar tar
- 70 graw caster sugar
做法
- 01Preheat oven at 160C.
- 02Put all the egg yolk mixture except the flours into a blender and blend until the dates are broken and hardly visible.
- 03Fold in the flours and set aside.
- 04Beat the egg whites until foamy then add the cream of tartar.
- 05Beat until soft peaks are formed then rain in the sugar.
- 06Fold the meringue into the egg yolk mixture, one third at a time.
- 07Bake for 60 minutes.
- 08I baked mine in a 26 cm tube pan, but I think a 23 cm one could yield a taller cake. Note that in a smaller pan, the cake has a higher chance of cracking.