8 Inch Banana Chiffon Cake

8 Inch Banana Chiffon Cake

1. For bananas, choose bananas with a relatively high degree of ripeness. One is the ripe banana with a strong smell, and the other is more convenient to use.

2. The banana meat is mashed into a puree, which can be mashed into a puree with a wall breaker or a juicer. You can also be as lazy as I am and just mash it with a spoon to make a puree

3. The 5 egg whites and egg yolk are separated and packed in a water-free and oil-free basin [Eggs are most used to use refrigerated]

4. First of all, like ordinary chiffon, add corn oil to egg yolk and stir until emulsified and blended. So as not to separate oil and water for a while

5. After the egg yolk is emulsified, add water and mashed banana and stir well

6. Sift in low-powder, stir and cut until there is no powder. Set aside in a smooth state

7. Add the lemon juice to the egg whites and start to beat, add 1/3 of the fine sugar for the fisheye foam

8. Continue to use high-end whisking until it is smooth and white. Add 1/3 of the sugar to continue whisking.

9. Add the remaining fine sugar until there is slight resistance, and beat until dry and foamy. Lift the whisk to have a right angle and not bend it

10. Add 1/3 of the protein paste to the banana paste and mix well

11. Pour it back into the egg white paste and mix evenly

12. Then pour it into an 8-inch live-bottom mold and shake it a few times to produce bubbles

13. Preheat the oven in advance to 150 degrees, set the upper and lower fire to 150 degrees, and bake for 55 minutes

14. After being out of the oven, it can be reversed and cooled and demoulded

15. Delicious banana flavor chiffon finish

Tips:

It is best to use water instead of milk, so as not to cover up the banana smell