1. First separate the egg whites and egg yolks and put them in two oil-free and water-free basins
2. Add egg yolk to milk and salad oil
3. Stir evenly with a manual whisk.
4. Sift the mashed banana
5. Stir well
6. Sift in the flour, and stir until there are no flour particles.
7. After stirring, set aside for later use
8. Add 6 drops of lemon juice to the egg whites and start whipping the egg whites at medium and high speed.
9. When the egg whites are soaked in the fish tail, add 1/3 of the fine sugar and continue to beat
10. When the foam is thick and fine, add 1/3 of the fine sugar and continue to beat
11. When the egg whites have obvious lines, add the remaining 1/3 of the sugar and continue to beat.
12. Finally, when the egg whites are foamed (that is, when the egg beater is lifted, the meringue can stand up short and upright with small points). Then the meringue is finished.
13. Take 1/3 of the meringue and add it to the egg yolk paste,
14. Stir evenly with a rubber spatula or cut and mix until no meringue is visible.
15. Pour the stirred batter into the remaining meringue.
16. Stir evenly with a rubber spatula or cutting and mixing until no meringue is visible.
17. Pour the stirred batter into a water-free and oil-free mold, and then hold the edge of the mold with both hands, and shake it down from 10cm to produce large bubbles.
18. Then put it into the bottom of the oven that has been preheated and heated to 160 degrees, and bake for about 50-60 minutes.
19. Immediately after baking, take out the cake and shake it twice to exhaust the heat, then pour it on the wine bottle and let it cool. When the cake is completely cooled, it can be demoulded and eaten~
20. Finished product
21. Finished product
22. Finished product
23. Finished product
24. Finished product
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