11 April 2011

Banana Wholemeal Chiffon Cake: Revisit


This is my 2nd attempt on Carol's Banana Wholemeal Chiffon the first attempt was a nightmare with the cake texture looked underbaked. This round I still added double portion of bananas because now I have confidence on adding more bananas wouldn't harm the cake texture. I followed closely on others ingredients except omitted the cranberries from it. The end result is a nice chiffon texture, not counting a bit of cake stuck on the baking mould when I dislodged it. I was in a hurry when I took the photos, sorry for the blur images.

Lesson Leart from this baking:
1. Must not add too much olive oil.
2. Meringue has to beat to stiff peak form. 
3. Mix well all ingredients. Especially the meringue mixture.
4. 180C for my oven bake for 50 mins.




14 comments:

  1. The chiffon is just perfect! Wonderful texture - looks so soft and fluffy.

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  2. Wow.. looks so soft that it will melt in the mouth !

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  3. i love wholemeal! going to try this when i get hold of banana. the texture look so soft, fluffy and yummy! (: (: GREAT JOB!

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  4. This attempt looks great :) If it's of any help, when I make banana chiffon, I actually use sunflower (or any other seed) oil instead of olive oil because I find that olive oil gives an extremely oil texture to the chiffon cake!

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  5. 很久没做全麦面粉的糕点了。。。。是时候要进货咯。。。。

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  6. 好好吃哦~
    请来我家领奖哦^^

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  7. Nice fluffy chiffon cake.It seems you have found the solutions for successful chiffon cake. Great job!

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  8. I've not tried wholemeal flour on chiffon cake yet. Your chiffon cake looks so yummy. I'm bookmarking it :)

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  9. You have become a chiffon expert! Looks so soft.

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  10. Dear All, thank you for the lovely comments! this cake really taste soft and fluffy, do try it out! ...and I'm still in the trying stage, hahaha with only four chiffon cakes under my belt, I'm not an ecpert! Thank you for your encouragement!

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