27 February 2011

Banana Wholemeal Chiffon, another nightmare!


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? 

16 comments:

  1. i think your oven temp was too low?? but this looks great nonetheless!

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  2. Jess, thanks for your kind words. Do you think it is still not cook? But the toothpick came out clean :(

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  3. It doesn't look too bad. A bit too much liquid, maybe...but as long as it tastes good, I wouldn't call it a failure or nightmare.

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  4. 我想的和JESS妹妹一样,如果烤箱温度太低,烤出来的蛋糕组织紧贴沉重。还有材料比例也很重要的。所以下次还是谨慎秤过比较好:))加油哦!

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  5. I remember weighing my banana before. 1 big banana can weigh up to 100+g, could it be due to the bananas? It still looks really delicious to me though!

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  6. This does not look like a disaster to me but it may look a little dense. I am a lousy baker so I am afraid I can offer no help. I am sure the next one you bake will be fine.

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  7. it still look good to me (: i guess is the addition of too much milk. is okay to add more oil as it'll make it moist but adding too much milk will make it too dense. maybe got to do with the folding in of egg whites? hope to see your next attempt (:

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  8. Angie, thanks for your suggestion, I also feel that it might be too much liquid. Yes, the cake is soft with banana flavour.

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  9. Jean, portion of the cake a bit too wet, I'm not sure whether it was due to the bananas.




    Quay Po Cooks, have to keep my fingers cross!



    Jasmine, thanks for your suggestion!

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  10. 茄子,谢谢!部份蛋糕组织紧贴沉重是烤箱温度太低吗?这我得多加注意。

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  11. tze, the cake looks fine to me, are you saying that the cake is not properly cooked?

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  12. I had this problem too when I bake my cake in smaller tins and reduce the baking duration. Then, I realize whether big or small baking tin, the baking duration for chiffon cakes has to be at least 40 min or more...

    So far so good. I didn't have this problem now.

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  13. 我看起来没问题咧。。。还是我眼睛有问题?呵呵。。。

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  14. Lena, portion of the cake is a bit wet, I'm not sure whether this is due to too much bananas or liquid. The toothpick came out clean, so I think it should be cooked.

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  15. Zoe, thanks for sharing your experience.

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  16. neyeeloh, 别这麽客气,快告诉我是甚麽问题嘛。。。

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