5 egg yolks
60gm vegetable cooking oil
200-230g ripe banana smash till smooth
1/4 tsp salt
100gm all purpose flour + 10gm cornflour)
½ tsp baking powder
5 egg whites
70gm caster sugar
⅛ tsp cream of
1 Tbs cocoa powder dissolve in 1 tbs warm water
7″ Chiffon cake mold
Preheat oven to 15-160 degree C.
In a large mixing bowl, whisk together ingredients A until combined.
Sift together ingredients B, then add into (2) and mix well. Set aside for later use.
In another large mixing bowl, beat egg whites until soft peaks. Add in sugar and cream of tartar and continue to beat until stiff.
Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue & mix well, don;t over mix.
take 1/3 of the batter mix with cocoa mix.
Transfer batter into chiffon pan and bake in the preheated oven for 45-50 minutes.
Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mold.