Banana Chiffon Cake

Have you ever experienced a time where all the bananas you have are getting ripe faster than you can consume them? Give this recipe a go! This banana cake is fluffy, soft and full of banana flavour.

[Adapted and modified from Kathrine Kwa's Banana Chiffon Cake recipe ]

Level: Intermediate

Ingredients

• 5 egg yolks
• 50ml milk
• 50ml oil
• 150g banana (about 2 big ones), mashed
• 120g flour
• 1/4 tsp salt
• a handfull of dark chocolate chips (optional)

• 5 egg whites
• 90g sugar 

Directions

1. Preheat the oven to 150C. 

2. Separate the eggs into whites and yolks in two big bowls.

3. In the bowl with only yolks, add in milk, oil, mashed banana and combine.

4. Add in the flour and salt and mix until combined. Next, fold the chocolate chips into the mixture. 

5. In the other bowl with only whites, beat with electric mixer until foamy. Then, slowly add in the sugar in 3 batches while continue beating until stiff peaks form.

6. Combine the egg white mixture into the egg yolk mixture in 2-3 batches by folding it gently to prevent breaking the air bubbles. Continue until no visible white patches can be seen.

7. Pour the mixture into a cake pan and bake on the lower rack for 45 minutes at 150C then at 180C for another 10 minutes or until a toothpick inserted in the middle comes out clean.

Crème Caramel 🍮 (3 ingredients)

Crème Caramel is a French upside-down flan or custard dessert with a layer of soft caramel on top and has delicately silky and smooth texture. 

This is my second Crème Caramel recipe~ Check out my first: http://sharmainesiahsweetstuff.blogspot.com/2014/04/creme-caramel.html?m=1

UPDATE:
NEW! 5 Ingredients Creme Caramel

Level: Intermediate 

Makes: 4 in 2oz ramekins

Ingredients:

(Caramel)

• ¼ cup sugar

• 1 tbs water

(Custard)

• 220ml milk

• 2 eggs

• 60g sugar

• a pinch of salt (optional)

• ½ tsp vanilla extract (optional)

Directions:

1. For the caramel, pour both ingredients into a sauce pan. Cook on medium heat, stirring constantly with a wooden spoon. When the sugar is completely dissolved, bring it to a boil without stirring until it turns caramel brown then remove from heat immediately. (Not the colour you want yet but it'll continue to turn darker.) 

2. Divide the caramel equally into prepared ramekins. Arrange ramekins in a big tray and set aside.

3. In another sauce pan, pour in the milk for the custard and bring it to a boil. Then let it cool for 10 minutes.

4. In a bowl, add in the remaining ingredients for the custard and beat until yellowish white.

5. Combine the milk and the egg mixture in the bowl, stirring constantly.

6. Fill the ramekins with the custard mixture and carefully pour boiling water into the tray, filling just halfway up the sides of your ramekins. 

7. Bake in preheated oven 180∘C (350∘F) for 30 minutes or until custard is set.

8. Remove ramekins from tray and serve warm or chilled in the refrigerator for at least 3 hours. To serve, run a knife around the edges, place a dish on top of the ramekin and turn upside-down.