Banana Chiffon, 3 Eggs, 8 inch aluminium push tin pan

banana chiffon

Ingredients

3 egg whites

40g caster sugar

 

3 egg yolks

30g sugar

63g vegetable oil

200g mashed banana’s (use very ripe, black bananas for a full flavour)

75g Self Raising Flour (sieved)

  1. Heat fan oven to 160
  2. whisk the egg yolks and and sugar until it is pale and thick
  3. add the oil vegetable oil to the yolk mixture and mix
  4. add the mashed banana’s and mix
  5. add the sieved flour and mix, set aside
  6. Clean the whisk and dry well
  7. In a separate bowl whisk the egg whites until slightly frothy and then add sugar and whisk until it reaches medium peak.
  8. Place about a 1/4 of the egg whites into the yolk mixture and fold in until the whites in combined
  9. Fold in the remaining egg whites a 1/4 at time.
  10. Pour mixture into the tin
  11. Drop the tin 3 times onto the work top to release any air bubbles and use a skewer to draw a figure of eight in the mixture to pop any remaining bubbles.
  12. Bake at 160 for 55mins
  13. cool upside down, once cooled completely release it from the tin

 

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