Banana Chiffon Cake

Name: Banana Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g Low-gluten flour; 1 banana; 4 egg; 30g Corn oil; 55g Pure milk; 50g Caster sugar

by Merlot

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Recently, the children like eating bananas. I bought a big bag very generously, thinking about making a banana chiffon cake for them to change the taste.
Unexpectedly, the banana chiffon is so sweet and delicious, the taste is very, very delicate and soft, I highly recommend everyone to try it! "

Ingredients

Banana Chiffon Cake

1. The white and egg yolk are separated and put into oil-free and water-free containers.

2. Peel the bananas, cut into sections and put them in a bowl, and mash them with a fork.

3. Add corn oil and pure milk, and beat evenly with egg.

4. Sift in low-gluten flour and beat with egg until there is no dry powder.

5. Add egg yolk and mix well.

6. Add a few drops of lemon juice or white vinegar to the egg whites, add fine sugar, and use an electric whisk at low speed until wet foaming (that is, lift the whisk with a small vertical hook).

7. Take one-third of the meringue into the egg yolk paste and stir evenly.

8. Pour the mixed cake batter into the remaining meringue and mix evenly.

9. Pour the mixed cake batter into the hollow mold, shake it lightly a few times, and then shake it hard to produce large bubbles.

10. Put it into the lower layer of the pre-heated oven and heat up and down at 150 degrees for 45 minutes.

11. After baking, put on heat-insulating gloves to take out the cake mold, vigorously shake the mold on the table top, and then buckle upside down to let cool.

12. After the cake is completely cooled, unmold, cut into pieces and serve.

13. When breakfast is great!

Tips:
Please adjust the temperature according to the temperament of your own oven; the mold used is the Hollow 18CM hollow cake mold; the eggs I use here are about 60 grams each in shell.