Banana Blueberry Cake

Overview

Delicious breakfast, afternoon tea, banana blueberry cake cubes. Using the chiffon cake technique, I baked a plate of cake slices, cut it into pieces, and added blueberry jam and banana. I thought it would fall apart easily when making it, but the finished product was very firm, delicate and sweet, smooth in the mouth, and very delicious. It's great for breakfast or afternoon tea when made in the evening, and the whole family loves it.

Tags

• baking
• children
• cake
• afternoon tea
• banana
• blueberry jam
• corn oil
• egg
• flour
• sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 Egg yolk protein separation. Mix five egg yolks and 20g sugar evenly.

   

2. 2 Mix well and add milk, salt and corn oil.

   

3. 3 Stir well again. Sift in cake flour.

   

4. 4 Mix well.

   

5. 5 Add a few drops of vinegar to the egg whites, add the remaining 50g of white sugar to the egg whites in three batches, and use an electric egg beater to beat the egg whites into a wet meringue.

   

6. 6 Take one-third of the meringue and add it to the egg yolk paste, cut and mix evenly, then take another third and mix it, and pour the mixed egg yolk paste into the remaining meringue.

   

7. 7 Cut and mix evenly.

   

8. 8 Line a baking sheet with parchment paper, pour the mixed egg batter into the baking sheet, and knock out large air bubbles. Place in the middle rack of the oven at 160 degrees for 20 minutes.

   

9. 9 When the time is up, take out the cake and immediately peel off the parchment paper.

   

10. 10 Divide the cake slice into random-sized pieces. I divided it into four even pieces. Take one cake slice and spread it with blueberry sauce.

    

11. 11 Cut the bananas into large slices and place them in a layer on top of the blueberry sauce.

    

12. 12 Cover it with another cake piece of the same size and press it gently to make it very firm.

    

13. 13 The pieces are big, I divided the finished cake into four pieces, enjoy.