When I was reading the recipe, my gust told me ...hey, are you able to handle the lumpy banana? will heavy banana sink and egg white float? well, the phophesy becomes reality! I'm using Carol's Banana wholemeal chiffon recipe 香蕉全麥戚風蛋糕 The failure of this baked has nothing to do with her recipe, so the fingers pointed at ...me!
It began with adding too much banana in the mixture...I was too lazy to measure the banana, took two big bananas as 160g (after I baked the cake, I read through Carol's recipe and found she shown one banana in her recipe!) Then, the mixture was far too sticky to stir, I added extra olive oil and milk! Is this the no.2 mistake?
First heart attacked...when dislodging the chiffon, rip portion of the final bit off the bottom..., oh no! Heart breaking!
Thing which make me happy about this baked...yes, clean wall! It came out clean!
Second attacked...nightmare!! The texture is very soft, not sure whether this is due to too much banana or too much oil? or may be too much ...
Any ideas how I can do better for next chiffon?