Making chiffon cake without a mixer is a great challenge. I made this cake before I bought my mixer. This experience pushed me to make a quicker decision to buy one. So I "manually" whipped the egg white to stiff peak. According to the book, if you want to achieve a smooth and shinning egg white, u can't stop for a sec during the process. I was joking with my hubby that my forearm's muscle line is getting firmer and well toned after a few tries. Trust me it is good exercise and you'll perspire a lot in that 15 min whipping process.
I would like to repeat that this book http://shiraschoice.blogspot.com/2008/04/book-that-can-improve-your-baking.html is really good, because not everyone owns a mixer. It teaches you everything from the most basic. A Professional baker should be very versatile, knowing not only how to bake cake by using mixer but also how to switch to the "manual" mode... so this book brings you closer towards this goal.
Usually I see Orange, Pandan, Butter chiffon cake in the market but not banana flavour. I like banana and all sorts of food made with banana (except the sticky banana cakes which have very artificial banana flavour).
The most important thing in making chiffon cake is how u whipped the egg white and the way u fold in with the egg batter. It does affect the result greatly. If you know what I'm talking about, you must have failed before like I did. Oh, more than once, I whipped the egg white for almost 45 mins and couldn't get it right and needed to pour everything away and started all over again.
* The cake tasted good but the only regret I had was I didn't own a chiffon cake mould then. So I used a small non-stick bread loaf pan instead. It looked more like a loaf of bread than a chiffon cake. He he!
P.S. Pls leave a comment if you want me to share the recipe because it is written in Chinese. Need to use lots of brain cell to translate it.....very lazy.....
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