Super Rich Banana Chiffon Cake

Name: Super Rich Banana Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 25g Sugar; 1/8 teaspoon salt; 60g Low-gluten flour; 100g banana; 25g Corn oil

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I have also made banana chiffon before. I always think that for cakes like Chiffon, the amount of fruit sauce that can be added is not much, which can only increase the flavor, and is not suitable for quickly solving the inventory. However, I found a banana chiffon inadvertently, which should be the banana with the largest amount of banana chiffon I have seen. After conversion, 2 eggs and 6 inches chiffon can actually use 100 grams of banana meat, while other chiffons can only use more than 40 grams. Must try!
The peeled weight of a fat banana is about 150 grams, use 100 grams, and then stuff the rest into the stomach. Oil and a lot of bananas are an important part of the egg yolk batter. Without sugar, bananas are as sweet, and the sweetness of sugar is no longer needed. Thinking about the sweetness of bananas, I subtracted the sugar from the egg whites without authorization, and just made 2 eggs chiffon as usual.
Can't imagine what kind of effect such a large number of bananas will have on Chiffon, will it be bad? Obviously not, the cake is growing well. A lot of bananas give Chiffon a strong fragrance. Fortunately, the sugar is reduced and the sweetness is enough. . . . "

Ingredients

2 pcs Egg
25g Sugar
1/8 teaspoon Salt
60g Low-gluten Flour
100g Banana
25g Corn Oil

Super Rich Banana Chiffon Cake

1. Ingredients: 2 eggs, 25 grams of sugar, 1/8 teaspoon of salt, 60 grams of low-gluten flour, 100 grams of banana, 25 grams of corn oil.

2. Peel the bananas and mash them into puree.

3. Add oil and stir well.

4. Sift in low-gluten flour and mix well.

5. Add egg yolks.

6. Mix into a uniform batter and set aside.

7. The egg whites are whipped into a thick bubble, and the sugar is added three times to beat.

8. In a state with a small hook.

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

10. Pour back into the egg whites.

11. Stir and mix well.

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

13. Put it in the oven, the middle level, the upper and lower heat 150 degrees, bake for about 35-40 minutes.

14. Immediately after being out of the oven, buckle and let cool.

15. Turn over after cooling thoroughly.

16. Demoulding.

17. Cut into pieces.

Tips:
If you like sweeter, you can add sugar to the egg yolk paste according to your own taste.
When mixing the batter, it is not advisable to stir in a circular motion to avoid defoaming and affecting the formation of the cake.
The baking time and vitality need to be adjusted according to the actual situation.