10-inch Banana Puree Chiffon Cake

10-inch Banana Puree Chiffon Cake

1. Peel the banana and put it in the food processor.

2. Start the food processor and stir into mashed bananas.

3. Mix corn oil with water, add 35 grams of salt and sugar.

4. Stir well and add the mashed banana.

5. Stir again and add the sieved low-gluten flour.

6. Stir until thick and no particles.

7. Add egg yolk and vanilla extract.

8. Stir evenly, the egg yolk paste is thick and delicate.

9. Add lemon juice to the egg whites.

10. Use a whisk for 30 laps at high speed, the egg whites will be fluffy and thick bubbles will appear.

11. Add 30 grams of fine sugar, whip with a whisk 50 times at high speed, and the egg whites will appear inverted hooks.

12. Add 30 grams of caster sugar and continue to beat 50 times.

13. Add the last 15 grams of caster sugar and beat until thick, upright small spikes.

14. Take one third of the egg whites into the egg yolk paste.

15. Stir evenly without lumps, then pour the cake batter back into the egg whites and mix.

16. Mix the cake batter about 50 times, and the cake batter is complete.

17. The oven is preheated to 150 degrees, and the baking time is 45 minutes.

18. Immediately after baking, invert it on the grid to cool, and demould after 3 hours.

19. A delicious banana cake is complete.

20. Cut open to see that the internal organization is intact, and the cake does not collapse or shrink.

Tips:

The cake is relatively large and has a lot of low-gluten flour. Stirring must make the flour evenly mixed, otherwise the flour will clump.