BANANA WALNUT CHIFFON CAKE

INGREDIENTS :

2 ripe banana (without skin)
4 yolks
120g (1 cup) powdered sugar
60g oil
50g milk
135g (1 & 1/2 cup) cake flour (sifted)
5 egg whites

1/2 tsp of baking powder if needed 

Crushed walnut

METHOD:

In a mixing bowl add egg yolks oil and banana , and 1/4 of sugar With an electric mixer on high speed, beat the until the yolks become thick and until it has a pale yellow colour.

Add the flour and mix until there are no flour lumps.

Beat the egg whites on high speed until it becomes frothy and foamy on high speed. Add the sugar in three portions and beat well on high speed. 

When the mixture is nearly reaches stiff peaks, beat for 1 minute on low speed. The egg whites should not slide when the bowl is tilted.

Fold 1/3 of the egg whites into the cake mixture to lighten it.

Add the lightened egg yolks mixture back into the egg whites. Fold gently until the two mixtures are blended together. Don't deflate the egg whites.

Pour into a greased and flour dusted pan. Drop the pan a few times to release the trapped air bubbles. Arrange the broken walnut over the cake batter . 

Bake in a pre - heated oven at 170C for 40 - 45 minutes. Invert the cake and cool completely.