My elder daughter loves to eat her toasts with Nutella and banana slices. Nutella, though delicious, contains too much sugar. I’ve decided to make her something that is less sweet and this is it! I tried playing with my vanilla chiffon cake recipe by adding mashed banana and cocoa powder to it. Since ripe banana is naturally very sweet, I was able to further reduce the sugar amount by about 20%. And brown sugar definitely goes well better than white sugar in this cake. After several trials, I kind of got my best result. Please note that the meringue has to be a bit stiffer than normal in order to support the heavy weight of the mashed banana.
EC的大女兒喜歡用Nutella和香蕉片夾多士，Nutella雖然美味，但做媽媽的當然不想小朋友吃得太甜！為此EC特意為女兒將自己用開的雲尼拿雪芳蛋糕食譜調配成朱古力香蕉味。成熟的香蕉本身已很甜，所以EC將糖量再減掉兩成，亦用了跟香蕉味道很夾的黑糖。試了幾次之後，總算把液體和麵粉的比例調整好了！由於香蕉泥較重身，所以蛋白霜要比平時打硬一些才可加强承托力。
Chocolate Banana Chiffon Cake
朱古力香蕉戚風蛋糕
Ingredients
Yolk Batter
80 g cake flour
15 g unsweetened cocoa powder
10 g dark brown sugar
4 large egg yolks
1 (about 120 g) very ripe banana, mashed
40 g milk
50 g canola oil
1/4 tsp vanilla bean paste
Meringue
4 large egg whites
40 g dark brown sugar
1/2 tsp cream of tartar
材料
蛋黃糊
低筋麵粉 80克
無糖可可粉 15克
黑糖 10克
大蛋蛋黃 4個
成熟香蕉 (壓成泥) 1隻 (約120克)
牛奶 40克
芥花籽油 50克
雲尼拿漿 1/4茶匙
蛋白霜
大蛋蛋白 4個
黑糖 40克
他他粉 1/2茶匙
Directions 做法
Mash banana with a fork. Separate the egg whites and egg yolks. Preheat oven to 325ºF/160ºC.
香蕉用叉壓成泥備用，分開蛋白和蛋黃，焗爐預熱至325ºF/160ºC。
To make the yolk batter，combine the sifted cake flour, cocoa powder and brown sugar in a mixing bowl. Mix well and make a well in the center. Add mashed banana, milk, oil, vanilla bean paste and egg yolks in the well and whisk gently until combined.
做蛋黃糊：將已過篩的低筋麵粉、可可粉和黑糖放入鋼盆混合，將材料往周圍撥成粉牆狀後把香蕉泥、油、奶、雲尼拿漿和蛋黃倒入粉牆中央，用蛋拂輕手攪拌成蛋黃糊備用。
To make the meringue, place egg whites in a clean mixing bowl. With an electric mixer, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat until soft peak forms. Then slowly add brown sugar in batches and continue beating until glossy and firm peak forms.
做蛋白霜：乾淨的鋼盤倒入蛋白，用電動打蛋器將蛋白打至起泡，加入他他粉(作用是令蛋白霜更穩定)繼續打至泡泡變細密，分次加黑糖打至乾性發泡(拉起打蛋器時蛋白霜呈挺立尖頭狀)。
Add one third of the meringue to the yolk batter and mix well to lighten. Add the remaining meringue in two batches. Fold gently and thoroughly with a spatula until you see no streaks of white. Do it quickly but gently so as not to deflate the meringue.
將三分一蛋白霜混入蛋黃糊中充份拌勻，餘下的蛋白霜分兩次加入用膠刮輕手以切拌方法混合至麵糊成均一的顔色，盡量輕手並快手完成混合以免蛋白霜消泡。
Pour batter into an unprepared 7-inch chiffon cake pan and smooth the top with a spatula. Tap pan against the kitchen counter several times to get rid of any large air bubbles. Bake for 30 to 35 minutes or until a toothpick inserted in the center of cake comes out clean (adjust time according to your own oven). Invert the pan and place on a bottle to cool cake completely before removing from pan (I usually do this by hand to get a smooth finish). Let the cake rest for half a day or overnight so the banana flavor can be fully developed.
將麵糊倒入七吋中空模中 (不用抹油) ， 用膠刮抹平表面, 將模具住桌上輕敲幾下敲出較大的氣泡，放入焗爐焗30-35分鐘至熟或竹籤插入不沾麵糊 (請自行跟根據自家焗爐調整時間) ，出爐後立刻放在酒瓶上倒扣，放涼後可甩模 (EC用不留刀痕的徒手脱模方法) ，放半天或過夜才吃香蕉味會更豐富。
Makes a seven-inch cake.
可做七吋蛋糕一個
Use very ripe banana for a richer banana taste. This banana wasn’t ready yet. If I didn’t put a note on, my family member would think the banana was rotten and dump this into the garbage.
香蕉越熟，蛋糕便越香越甜，這隻香蕉仍未夠熟呢！若EC不在蕉上貼上便條，家人便會以為它是爛蕉把它扔掉了。
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