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Wednesday, December 14, 2011

Banana Chiffon Cupcakes

Came across this recipe in Small, Small Baker blog.  Since I have some bananas at home, I decided to give it a try.  Not too please with the result probably because of the cup cases used and the baking time.  
 

Should baked it for at least 30 minutes at 175 degrees C on middle rack. Makes about 20 pieces.

Ingredients - Egg Yolk Mixture
40 gm egg yolks [from 2 large eggs]
40 ml oil [2 tbsp]
20 ml water [1.5 tbsp]
60 gm bananas [mashed]
  • Whisk egg yolks with oil till creamy, then drizzle in water.  Continue to whisk till well combined and add in mashed banana.  Whisk to combine ingredients well, then fold in sifted flour.  Lastly add in diced bananas. Set aside.
55 gm flour + 1/2 tsp baking powder [sifted]
85 gm banana - diced [keep some to cut slices]

Ingredients - Egg White Mixture
110 gm egg white [from 3 large eggs]
55 gm castor sugar [3 tbsp]
1/4 tsp cream of tartar or 5 gm cornflour
  • Whisk egg white till frothy, then add in cream of tartar.  Continue whisking and  gradually add in sugar.  Beat till soft peaks formed.
  • Fold about 1/3 portion into egg yolk mixture till well combined, then fold into balance meringue. Combined well then scoop into cup cases.  Top with sliced banana as garnish.
  • Baked in preheated oven at 175 degrees C on middle rack for 30 minutes.  Remove to cool on rack.
Note: Can bake in 7" chiffon pan at 170 degrees C for 35-40 minutes on lower rack. 

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