Ingredients
Banana Chiffon Cake
- 17cm chiffon cake tube pan
- 3 egg yolks
- 25g brown sugar
- 40g refined sesame oil
- 50ml milk
- 85g banana paste
- 90g cake flour
Meringue
- 4 egg whites
- 45g granulated sugar
Caramel Sauce
- 100g granulated sugar
- 20ml water
- 150ml heavy cream
Sautéed Banana
- 1 banana
- 7g butter
- 10g granulated sugar
Whipped Cream
- 150ml heavy cream
- 10g granulated sugar
Toppings
- Sliced almonds, as needed
- Pecans, as needed
- Mint leaves, as needed
- Powdered sugar, as needed
Steps
Banana Chiffon Cake
- Advance Preparation: Preheat oven to 170°C. Sift cake flour for the cake. Mash the banana for the cake into a paste using a fork. Make the meringue. Mix the egg whites in a bowl with a hand mixer until foamy. Gradually add sugar and mix, about 1/3 of the amount at a time. For whipped cream, mix heavy cream and granulated sugar until it holds a stiff peak, and transfer it to a piping bag. Microwave 100ml of heavy cream for the caramel sauce for about 30 seconds. Sauté the banana. Peel the banana and slice in 1/2 crosswise and then lengthwise. Coat both sides of each slice with granulated sugar.
- In a frying pan, melt butter and caramelize the banana slices until golden brown.
- In a bowl, whisk egg yolks and brown sugar.
- Mix in refined sesame oil, milk, banana paste, and cake flour (in this order). Whisk well after each addition.
- Add and mix 1/3 of the meringue.
- Add and fold in the rest of the meringue with a rubber spatula.
- Pour the batter into the chiffon cake tube pan and bake for 20 minutes at 170°C.
- Lower the heat to 160°C and bake for another 15 minutes.
- Take the tube pan out of the oven and place it upside down.
- Let it cool.
- While the cake is cooling down, combine granulated sugar and water in a small saucepan over medium heat to make caramel sauce.
- When it starts to change color, lower the heat. Once it turns deep amber, add the warm 100ml of heavy cream.
- When it cools down, mix in the remaining 50ml of heavy cream.
- Remove the chiffon cake from the tube pan and pipe whipped cream cream in the center.
- Pour the caramel sauce over the cake and garnish with sliced almonds, pecans, and mint leaves.
- Cut a slice and serve with sautéed bananas and whipped cream.
- Sift powdered sugar over the top and enjoy!