Banana Chiffon Cake, DIE!
This was a team effort, and our first team FAILURE. The recipe was in Japanese so Makoto translated, and we both worked on it. At first, everything seemed to be going according to plan. But as we threw the cake into the oven, we realized that there were no bananas in our Banana Chiffon Cake. We figured that it would all balance out in the end, or at least hoped it would.
That alone was enough to send our project to hell, but what made it worse was not removing the cake from the pan in the correct manner. When we saw the beast that we had created, there was weeping and gnashing of teeth not to mention a really funky egg smell.
Perhaps there would have been something redeeming about it if it had tasted good, but with the natural sugars of the bananas missing it tasted like baked eggs.
Success Rating: 0.5 of 4 Bloody Spoons
See if you can do better (and really, how couldn't you?):
6 - 7 Eggs
1 cup sugar, divided
120 grams all-purpose flour
1 teaspoon baking powder
1/2 cup (little less actually) water
1/3 cup vegetable oil
2 banana, you should actually include these
1. Preheat oven to 350F.
2. Separate eggs into whites and yolks.
3. Add 1/2 cup sugar to yolks. Mix slowly with whisk and gradually add water, oil and bananas
4. Add flour to gradually to yolk mix and continue slow stir with whisk.
5. Mix whites till super foamy, starting on slow speed and gradually increasing speed. While mixing, add rest of sugar gradually. When finished whites should be very solid foam that would stick to the bowl when turned upside down.
6. Spatula 1/3 of whites into yolk mix and stir with whisk. Then fold in the rest a third at a time.
7. Pour into angel food cake pan. Before putting in oven, drop pan on padded surface repeatedly to remove air bubbles in mixture.
8. Bake for 40 - 50 minutes.
Back to Cooking Diary
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This was a team effort, and our first team FAILURE. The recipe was in Japanese so Makoto translated, and we both worked on it. At first, everything seemed to be going according to plan. But as we threw the cake into the oven, we realized that there were no bananas in our Banana Chiffon Cake. We figured that it would all balance out in the end, or at least hoped it would.
That alone was enough to send our project to hell, but what made it worse was not removing the cake from the pan in the correct manner. When we saw the beast that we had created, there was weeping and gnashing of teeth not to mention a really funky egg smell.
Perhaps there would have been something redeeming about it if it had tasted good, but with the natural sugars of the bananas missing it tasted like baked eggs.
Success Rating: 0.5 of 4 Bloody Spoons
See if you can do better (and really, how couldn't you?):
6 - 7 Eggs
1 cup sugar, divided
120 grams all-purpose flour
1 teaspoon baking powder
1/2 cup (little less actually) water
1/3 cup vegetable oil
2 banana, you should actually include these
1. Preheat oven to 350F.
2. Separate eggs into whites and yolks.
3. Add 1/2 cup sugar to yolks. Mix slowly with whisk and gradually add water, oil and bananas
4. Add flour to gradually to yolk mix and continue slow stir with whisk.
5. Mix whites till super foamy, starting on slow speed and gradually increasing speed. While mixing, add rest of sugar gradually. When finished whites should be very solid foam that would stick to the bowl when turned upside down.
6. Spatula 1/3 of whites into yolk mix and stir with whisk. Then fold in the rest a third at a time.
7. Pour into angel food cake pan. Before putting in oven, drop pan on padded surface repeatedly to remove air bubbles in mixture.
8. Bake for 40 - 50 minutes.
Back to Cooking Diary
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