Friday, 29 June 2018

Cooked Dough Banana Chiffon Cake with Dark and White Chocolate

Sometimes I have requests for simple bakes like these...Banana chiffon cake with white chocolate drip!

I included dark chocolate ganache in the middle and around the sides as well to add a little more dimension to the overall flavour 

I adapted the recipe from the Kitchen Tigress but used the cooked dough method. The cake is very, very soft, moist and fluffy so handle with care.

Ingredients (makes one 15cm chiffon cake):
110g banana puree (one large ripe banana)
28g canola oil
15g fresh milk
1/4 tsp vanilla extract
1/4 tsp caramel flavouring (optional)
A few drops banana essence (optional)
1/8 tsp salt
45g top flour or cake flour (increase to 50-55g if you want a more structurally stable but slightly drier cake)
1/5 tsp baking soda
2 yolks

3 egg whites
1/5 tsp cream of tartar
40g caster sugar

Steps:
1. Preheat oven to 140℃ and set the rack to lowest position. Place a tray of water at the bottom of the oven (optional especially if you prefer your chiffon cakes with browned sides as the browned cake crust is more flavourful. Bake at 160℃ of you prefer cake with crust.)

2. Sift together flour, salt and baking soda into mixing bowl. Set aside. Heat oil in a small saucepan until it reaches 70℃ or you are able to see swirl lines in the oil. Pour the oil all at once into the flour and whisk until well combined.

3. Gradually add banana puree, milk with vanilla, caramel flavouring and banana essence (if using) and whisk until well combined with each addition. Add one egg yolk at a time and whisk until well combined with each addition.

4. Prepare the meringue. In a clean metal bowl, beat egg whites with cream of tartar until firm peaks form or stiff peak is just reached, gradually adding in the sugar once the egg whites turn foamy.

5. Quickly but gently fold the meringue into the egg yolk batter in three additions. Slowly pour the batter into chiffon tin.


6. Bake for for 60-70 min or until skewer comes out clean. Invert immediately to cool completely before unmoulding by using a combination of hand and straight edged metal spatula. Bear in mind that this cake is very soft so unmould carefully.

This cake is yummy on its own but if you want to add a bit of chocolate, you may use the simple recipe I used. Simply melt some dark chocolate with whipping cream using the ratio of dark chocolate:cream = 3:2. Leave the ganache to firm up at the countertop until toothpaste consistency. Frost the hole of the cake and refrigerate until firm. You may add some stripes at the side of the cake like what I did. Simply pipe random horizontal lines of ganache and then smooth them out horizontally with a spatula.

For the white chocolate drip, I used a ratio of white chocolate:cream = 3:1. Melt the white chocolate and cream togther. Transfer the white chocolate ganache into piping bag and then pipe in rings on the top surface of the cake. Pipe the drips around the sides of the cake. Refrigerate the cake in an airtight container.


Thank God that I received feedback that the cake tasted great! The requester loved the cake I baked so much that she didn't hesitate to order another flavour of cake from me again.

With love,
Phay Shing

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