A lovely, light, fluffy banana chiffon. It seems a food chemistry miracle to take something so wet and fibrous as a banana and create such a wonderful chiffon cake.
This was a fun cake to make with the child, as you need to first puree the banana and egg yolks in the food processor. Then that stuff is mixed into the dry ingredients in the KA mixer. Then you need to make a meringue with the egg whites, which I decided to do with the hand mixer. Yet another kitchen appliance!
I set them all up on the child's play table (which is right by the kitchen island and currently also is a stand for the cat scratcher) so he could help with the mixing and processing. He thought it was pretty cool, although his help was really just him watching, and now he asks everyday if we can use the mixer. And he now talks about stiff peaks :)
Sadly, the chiffon cake stayed upside in the pan until the next morning, so the crust stuck in the pan. And the top got a little gooey. The cake is still yummy.
Here's an inside shot. This is the child's piece. Mark and I decided to go whole hog.
Rose suggests the cake is sublime when served with both the chocolate drizzle glaze that accompanies this recipe AND the caramel sauce from a different recipe AND strawberry ice cream AND whipped cream AND chopped toasted walnuts. And yep, we did just that.
It is a bit much, and looks messy, but it was fun. It would make a great birthday cake, to serve the cake with all the fixings
As the child demonstrates, the banana chiffon is perfectly delicious plain and eaten with your hands.