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I was attracted by the Banana Chiffon with Cocoa Layering recipe posted by Wendy and was keen to give it a try.  What really caught my eye was the fine lines of cocoa in the cake.  Since I had some very ripe Pisang Berangan, I didn’t hesitate to bake this chiffon cake and was delighted when the cake turned out nicely with the cocoa designs. The chiffon was soft and moist as in most bakes with bananas and my kitchen was filled with sweet smelling banana fragrance while it was baking in the oven!

Banana chiffon with cocoa layering  ~  香蕉戚风蛋糕   (adapted from ‘here’ )

Ingredients (A)

250 gm peeled over-ripe bananas
50 ml milk
60 ml oil
5 large egg yolks
125 gm plain flour
1/2 tsp bicarbonate of soda
1/2 tsp vanilla
2 tsp cocoa powder for dusting

(B)
5 large egg whites
80 gm caster sugar
1/2 tsp vinegar

Method

1. Puree the bananas with milk, mix in oil, vanilla and egg yolks till smooth.
2. Sift flour with bicarbonate of soda into the banana mixture, stir till smooth.
3. Beat egg whites with vinegar till very foamy, then gradually add in the the sugar in batches and beat till stiff peaks form.
4. Fold in 1/3 egg whites into the banana mixture, mix well, followed by the remaining egg whites.
5. Scoop 1/3 of batter into an ungreased 23 cm chiffon cake pan, level the surface and sift a thin layer of cocoa powder over it.
6. Gently spoon another 1/3 batter over the cocoa layer, repeat step (5).  
7. Level the remaining batter.  (No need to tap the cake pan).
8. Bake in a preheated oven @  180 deg.C for 50 mins., test with a skewer till it comes out clean.
9. Immediately invert the cake and let cool completely before removing by hand.