Banana chocolate wholemeal chiffon

I like Dec. Dec means Christmas and Zann’s birthday. Everyone is in the travelling mood. Except me. I wish I am in somewhere else with no worries. I want to look forward to our planned road trip but nothing was confirmed.

So long never baked chiffon cake. Decided to bake a banana chocolate chiffon for myself.

Recipe adapted from Carol 老师  烘焙新手第一本书

egg yolk 5

sugar 10g
veg oil 40g
banana 160g ( I used 2 1/2 medium size)
lemon juice 1/4 tsp
cake flour 60g
wholemeal flour 30g
milk 15m
egg white 5

lemon juice 5ml
sugar 50g

Preheat oven at 160C.

Combine egg yolk and sugar, beat till pale colour. Add in oil and milk, mix well. Add in mashed bananas and mix well. Add in sifted flour. Mix well and set aside. Beat egg white till foamy, add in lemon juice and sugar (2 additions), beat till stiff peak. Mix 1/3 of meringue into the yolk mixture. Add in remaining meringue into the yolk mixture (2 additions). Take 1/3 portion to mix with cocoa (1tbsp cocoa mixed  with 1tbsp warm water). Pour the cake batter alternatively into the 20cm cake tin.

Bake at 160C for 50min.