Banana Yogurt Chiffon Cake

Name: Banana Yogurt Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 2/3 root banana; 62g Plain yogurt; 17g Corn oil; 54g Low-gluten flour; 25g Caster sugar; A few drops Lemon juice

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It seems that I haven't made a chiffon with banana yogurt. I suddenly found one. The amount of bananas seems to be not small, so I quickly practiced.
The original 3 egg chiffon is converted into 2 eggs. Calculate the weighing carefully for fear of making mistakes. However, something went wrong. After adjusting the egg yolk batter, I only feel that the batter seems to be much thinner than the chiffon made in the past. In my doubts, I suddenly noticed that the banana yogurt paste used in the original step used 100 grams, which was originally 100 grams of 3-egg chiffon. If it was changed to 2 eggs, it should only use 2/3. Suddenly it was a little messy, is it possible to add another egg to make the original dosage? Don't want to add weight. . . . Suddenly, the egg yolk paste, egg yolk, oil and flour are added to make 3 eggs, and then take 2/3, which is the weight of 2 eggs chiffon. As for the remaining batter, you can fry a cake and eat it. . . .
The chiffon is growing well, the 2-egg chiffon has emerged from the edge of the mold. This weight is the 6-inch chiffon you are used to. The cake cracked along the circumference, but it didn't matter, cracking was better than collapse. . . . "

Ingredients

2 pcs Egg
2/3 root Banana
62g Plain Yogurt
17g Corn Oil
54g Low-gluten Flour
25g Caster Sugar
A few drops Lemon Juice

Banana Yogurt Chiffon Cake

1. Ingredients: 2 eggs, 2/3 bananas, 62 grams of plain yogurt, 17 grams of corn oil, 54 grams of low-gluten flour, 25 grams of caster sugar, and a few drops of lemon juice.

2. Peel the bananas and mash them in yogurt.

3. Pour into a food processor and stir into a fine puree.

4. Take 66 grams.

5. Add the egg yolk and stir well.

6. Pour in the oil and stir well.

7. Sift in the flour.

8. Mix into a uniform batter and set aside.

9. Add a few drops of lemon juice to the egg whites, whipped into a thick bubble, and beaten with sugar three times.

10. It becomes a delicate foam that can pull out small sharp corners.

11. Take one third of the egg whites into the egg yolk paste and mix well.

12. Pour back into the remaining egg whites.

13. Stir evenly.

14. Pour into a 6-inch movable bottom round mold, shake the surface flat, and knock out large bubbles.

15. Put it in the middle of the oven, heat up and down at 170 degrees, and bake for about 40 minutes.

16. Immediately after being released.

17. Let it cool completely and then turn it over.

18. Demoulding.

19. Cut into pieces.

Tips:
For 3-egg chiffon cake, use 100 grams of banana yogurt shake.
Use the food processor to get a delicate banana smoothie.
The baking time and firepower need to be adjusted according to the actual situation.