BANANA SPLIT CHIFFON CAKE

 

February 1, 2015

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Chiffon Cake is all about the base, no treble. It's all about the texture, no cover. It’s all about the tender, no icing. It’s all about cake—tear-it-with-your-fingers cake. Make no mistake, bananas and cake, together in the same batter is for me, heaven on earth. No fork, no knife, no plate or napkin, just my fingers and the cake. So when Marie Antoinette said: “Let them eat cake,” I don’t understand why the entire population didn’t rise up in celebration.

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Instructions

MIX THE BANANA AND LIQUID INGREDIENTS

  • This is where all the flavour is. It's best to do it as well as possible because then the cake will be as delicious as possible.

Pouring the liquid ingredients into the bowl of a stand mixer.
Pouring the liquid ingredients into the bowl of a stand mixer.

MAKE THE BATTER

  • Here I added the extra step of sifting the flour mixture to ensure there weren't any lumps in the dry ingredients. This will be helpful when folding in the meringue.

Sifting the flour and other dry ingredients
Sifting the flour and other dry ingredientsThe batter was quite thick even though this picture makes the batter look runny
The batter was quite thick even though this picture makes the batter look runny

BEAT THE EGG WHITES INTO A STIFF MERINGUE

  • In some of the egg white recipes in Tartine, the instructions ask you to heat the whites to something like 120F degrees. The whites become rather thin and runny at that temperature, and I always worry that they’ll break down won't have the structure to support whatever I fold into it. 120F seems so counter intuitive, but the result is an egg white foam that is WOW. I don't usually take the time to do it, but I do always put the egg whites in my microwave and with the power at about 3/10, I let the egg whites get warmer than body temperature. This I'm comfortable with. So the foam is ample to satisfy me, and keeps it's structure.
  • If there is one thing I learned early on is to respect the egg--always. Never take your eyes off of them—ever. Never walk away from them. Handle them gently, never harshly. Start slowly, never at 10/10. I’ll start at 4, then add the creme of tartar, then up the speed to 6, until the foam is soft, then add the sugar, then up the speed to 9, then 10. Does anyone else do it like this? Anyway, this way, I get a sturdy foam that will accept almost anything I fold into it. Too stiff becomes broken and when the foam breaks, it waters out and cannot accept anything. I learned that very early. Too many times actually.

ADD THE MERINGUE INTO THE BATTER

  • For this I pull out the largest bowl I own (not the bread bowl) and pour in the liquid ingredients. Then I lighten the liquid ingredients with some of the meringue

For this I pull out the largest bowl I own (not the bread bowl) and pour in the liquid ingredients. Then I lighten the liquid ingredients with some of the meringue.
For this I pull out the largest bowl I own (not the bread bowl) and pour in the liquid ingredients. Then I lighten the liquid ingredients with some of the meringue.

  • and fold the meringue in 3 stages, quickly and then finally completely.

Adding more meringue.
Adding more meringue.

BAKE THE CAKE

  • This baked up normally within the suggested time.

The cake just out of the oven.
The cake just out of the oven.
Hanging the cake upside down. Gravity is an essential ingredient for a Chiffon Cake.
Hanging the cake upside down. Gravity is an essential ingredient for a Chiffon Cake.How’s that for a straightforward shot. Banana Chiffon Cake!.
How’s that for a straightforward shot. Banana Chiffon Cake!.Everybody loves Banana Chiffon Cake.
Everybody loves Banana Chiffon Cake.

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TAGS:  BREAD BIBLE   banana       LABELS: Alpha Bakers 

Comments

3 Comments

faithy   2017-01-07

Now I can see the whole post. :) Your chiffon looks amazing. I have to try this now even though I said I would take a break. I love how you 'eat' it with spoon & fork!

Kimberlie 2017-01-07

When it comes to chiffon, I can't be bothered with a fork. It is just so perfect as is.

Mendy   2017-01-07

Love your Marie Antoinette comment. This is such a wonderful cake. I loved pulling it apart with the forks.

Kimberlie 2017-01-07

Me too, Mendy.

Vicki   2017-01-07

When I saw the first picture, it made me think of a woman in France, pulling apart pieces for an outdoor meal with guests, so it's funny that you mention Marie Antoinette. I like how your cake retained the golden outer crumb after coming out of the pan. Really a pretty picture of the top crust.

Kimberlie 2017-01-07

Thanks Vicki!

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BANANA SPLIT CHIFFON CAKE

Ingredients
Instructions

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