2 banana cake recipe - Banana Cake & Banana Chiffon Cake

Banana cake

Ingredient :

A : 5 eggs
      12gm ovalette
      220gm castor sugar

B : 170ml corn oil
      230gm cake flour
      1tsp double action baking powder
       **mix all together

C. 250gm ripe pisang berangan (mashed)
     60gm evaporated milk
     1 tsp baking soda
     1tsp banana essence (optional; for more banana flavour)

 D. 2 x 9" baking tin

Method :

1. Grease the tin and preheat oven at 180c.
2. Whisk ingredient (A) in a mixing bowl at high speed until light & fluffy.
3. Add in ingredient (B) gradually and beat at low speed. Then, add in ingredient (C).
4. Pour all mixture into the baking tin and bake for 55-60 minutes.
5. Cool, cut & serve.


Banana Chiffon Cake

Ingredient :

A. 7 egg yolks
     80gm corn oil
     150gm plain flour
     140gm ripe banana, mashed

B. 7 egg whites
     120gm castor sugar
     1/2 cream of tartar

Method :

1. Combine ingredient (A) and mix well.
2. Whisk ingredient (B) until fluffy and light, and add in (A) slowly.
3. Pour all mixture into a chiffon cake mould (25cm) and bake in preheated oven at 180c for 45 
    minutes
4. Leave to cool, cut and serve.