Name: Banana Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 160g Mashed banana; 2 pcs Egg yolk; 4 Egg white; 40g Corn oil; 40g water; 45g Diced banana; 3g White vinegar; 55g Caster sugar; 1 pinch salt

Banana Chiffon Cake

by Ah Da^.^

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

This ugly cake tastes very good, the softness of the chiffon has a strong aroma of bananas, and the banana pulp is inside. It is not tasty and difficult! It looks a little ugly, just delicious! "

Banana Chiffon Cake

1. The ripe bananas are pressed into puree and diced separately

2. Add the egg yolks with caster sugar and beat until it is emulsified and thick

3. Add corn oil and stir well, then add water and mix well again

4. Then add the mashed banana just prepared and stir well

5. Sift the low powder and salt into the batter after mixing, and mix thoroughly

6. Add the sliced diced banana to the batter

7. Then stir evenly, the egg yolk paste will be very thick.

8. Add white vinegar to the egg whites, then add in portions and mix with fine sugar.

9. Hit until you lift the eggbeater until a hook appears, and 9 is distributed around

10. Take 1/3 of the beaten egg white and put it in the egg yolk paste and mix evenly

11. Stir well and then pour in the remaining 2/3 egg whites

12. Stir thoroughly and mix evenly

13. Pour the mixed cake batter into the mold

14. Put it on the table and shake it twice, then put it into the lower and middle layer of the preheated oven at 175 degrees for about 40 minutes.

Tips:
1. The hollow mold in 17 is used!
2. Put the bananas in the fresh-keeping bag and roll them with a rolling pin, which can easily turn into mud!