There are the bananas that will be thrown out if I don’t use them today, but I really want to bake a date cake. I wanted a cake that will finish in a day, so it cannot be one that needs to go into the fridge. I wanted a cake that is light and not expense our sugar intake so quickly.
So here it is. Very moist and nice. I didn’t expect this result. It is better than I have imagined.
Banana and Date Chiffon
Ingredients
Egg Yolk Mixture
- 6 egg yolks
- 5 large dates pitted
- 2 large overriped bananas
- 35 ml oil
- 85 g self-raising flour
- 20 g corn flour
- 1 teaspoon vanilla essence
- A pinch of salt
Egg white Mixture
- 6 egg whites
- 1/2 tsp cream of tar tar
- 70 g raw caster sugar
Instructions
- Preheat oven at 160C.
- Put all the egg yolk mixture except the flours into a blender and blend until the dates are broken and hardly visible.
- Fold in the flours and set aside.
- Beat the egg whites until foamy then add the cream of tartar.
- Beat until soft peaks are formed then rain in the sugar.
- Fold the meringue into the egg yolk mixture, one third at a time.
- Bake for 60 minutes.
- I baked mine in a 26 cm tube pan, but I think a 23 cm one could yield a taller cake. Note that in a smaller pan, the cake has a higher chance of cracking.
