Page 192 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Banana Chif fon Cake Kue Pisang

Attending the Nila Chandra Culinary Academy when I was 12 years old was not easy.
No one took me seriously, especially the teachers. On our first day, we learned how to
make several desserts. (Nila Chandra was famous for her scrumptious desserts and
was even in the Guinness Book of World Records for making the largest wedding cake
at some point.) That same night at home, I decided it was time to prove to everyone
that not only was I grown up enough to be in a cooking class with adults, but that I had
more passion than any adult there. So I chose to bake a Banana Chiffon Cake and

proudly brought it for my teachers to taste the next morning. They didn’t believe that I
had made it until my mother corroborated the fact that I had indeed baked it all by
myself. Here is my version of this rich and moist Banana Chiffon Cake, that I’ve
altered through the years to use ingredients available in Western markets.

MAKES 1 LARGE CAKE
PREPARATION TIME: 20-25 MINUTES
COOKING TIME: 45 MINUTES-1 HOUR

1¼ cups (300 g) unsalted butter at room temperature + for greasing

12 large eggs (12 yolks and 3 whites)

2 tablespoons condensed milk