Banana Chiffon Cake Roll
by Haapy
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Peel the banana and cut into sections.
2. Add lemon juice and stir to make a mashed banana (you need to use ripe bananas to make it fragrant).
3. Add 50 grams of sugar to the egg whites in three times and beat until hard foaming (the egg beater has a small upright corner when it is lifted).
4. Stir the egg yolk + oil + water + mashed banana evenly.
5. Pour in the sieved low powder and mix evenly.
6. Add 1/3 of the egg white paste to the egg yolk paste and mix well.
7. Pour the egg yolk paste into the remaining egg white paste evenly.
8. Pour into the baking pan (lay a piece of greased paper on the bottom of the baking pan) and smooth the surface.
9. Put it in the oven, middle level, up and down heat, 165 degrees, bake for about 25 minutes. After the oven is out, move the cake from the baking tray to the drying net, tear off the greased paper around, and let cool.
10. Move the cake to another piece of new greased paper, with the baking surface facing up, brush with a layer of honey, roll it up, freeze it for more than half an hour, and then cut it into pieces.
