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Banana and Date Chiffon

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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.