Banana Chiffon Cake

This morning, a neighbour gave me these home-grown bananas.  They are from her colleague's village home where they grow many, many types of fruits [bananas, jackfruit, rambutans, roselle etc.], herbs and tubers.  Most times she will pass these to me whenever she gets them.  I have received from her wild ginger flowers, jackfruits, yam, sweet potatoes, rambutans, roselle and this time bananas.   

Since I have a Banana Chiffon cake recipe from  Happy Home Baking pending for sometime, I might as well bake and share it with this thoughful neighbour.   I adjusted some of the ingredients.   The cake bakes well and tasted good.    It does not shrink and no liquid is needed.   A point to note is that this cake should be finished fast as it does not keep for long unless you refrigerate it because of bananas used.

Ingredients

3 egg yolks [used large eggs]                           

1-2 tbsp castor sugar

1/8 tsp salt

3 tbsp corn oil

80 gm mashed bananas [about 2-3 medium size bananas] + 2 tsp lemon juice [or 1 tbsp]

50 gm plain flour - sifted with 1/8 tsp baking powder

3 egg whites

1/4 tsp cream of tartar

2 tbsp castor sugar

1. Beat together egg yolks and sugar in a mixing bowl with a hand whisk until blended.  Slowly add in oil and  continue whisking until well combined.  Add in mashed bananas.  Mix well to combine.   Fold in sifted plain flour.  Set aside.  Preheat oven at 170C while you prepare the meringue.
2. Put egg white in cake mixer bowl [make sure bowl is clean and ungreased].  Whisk egg whites until a little frothy, add in cream of tartar, continue whisking until foamy and add in sugar in 3 batches.  Keep whisking egg white mixture till soft peaks formed.
3. Fold in 1/3 of meringue to egg yolk mixture. Mix evenly till well combined. Then pour into rest of the meringue.  Fold till evenly combined.  Pour batter into 7 inch ungreased chiffon pan.  Smooth the top with a spatula.  Tap pan on table top a few times to release trapped air bubbles.
4. Baked in preheated oven [lower rack] for 35 - 40 minutes. 
5. Remove and invert baked cake immediately to cool completely before removing from pan.