Banana Cocoa Chiffon Cake

Overview

The amount of an 8-inch live bottom chiffon mold.

Tags

• baking
• autumn recipes
• banana mashed
• cocoa powder
• egg yolk
• low gluten flour
• salad oil
• vanilla extract
• fine sugar
• milk
• protein
• salt

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks, add salt to the egg yolks, and stir evenly with a manual egg beater.

   

2. 2 Add salad oil and mix well, add milk and mix well, add a few drops of vanilla extract and mix well.

   

3. 3 Mash the banana into a puree.

   

4. 4 Add the mashed banana to the egg yolk paste and mix well.

   

5. 5 Sift low-gluten flour and cocoa powder and add to egg yolk batter.

   

6. 6 Use a rubber spatula to gently stir to combine.

   

7. 7 Put the egg whites into an oil-free and water-free container. Beat the egg whites with an electric egg beater at low speed until coarse foam, then switch to medium speed. Add the sugar in three batches and beat until dry foam (lift the egg beater, if the egg whites can pull out a short, upright sharp corner, it is dry foam).

   

8. 8 Add 1/3 of the beaten egg whites into the egg yolk batter and mix evenly with a rubber spatula.

   

9. 9 Pour all the mixed batter into the remaining egg whites and mix evenly.

   

10. 10 Pour the batter into the mold and shake it a few times to release big bubbles.

    

11. 11 Preheat the oven to 160°C, middle and lower racks, for about 50 minutes. After taking it out of the oven, turn it upside down on the grill rack to cool.