Banana yogurt chiffon

Overview

Bananas, in our house, once they are ripe, there is no market for them. The only way to eliminate it is to make cakes and bread. This time, I also added yogurt to the cake, which tasted good too. I added an extra egg white to replace the baking powder, and the effect was quite good. It was the first time I used the new square mold, haha, it was very full, but it was a fly in the ointment. This mold was crowded when the store shipped it to me, and it was a little crooked. I didn't notice it at the time. I discovered it when I poured in the cake batter. It was too late.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• cake flour
• corn oil
• egg yolk
• sugar
• white vinegar
• yogurt
• protein
• salt

Ingredients

Steps

1. 1 Separate the whites and yolks.

   

2. 2 Take two bananas and put them into the egg yolks.

   

3. 3 Use a whisk to crush and beat evenly.

   

4. 4 Add yogurt and beat well, then add corn oil and beat well.

   

5. 5 Sift in the flour.

   

6. 6 Cut up and down and mix evenly.

   

7. 7 Drop a little white vinegar into the egg whites, add a little salt, beat into fish eyes, add sugar in three batches.

   

8. 8 Beat until there is a small upright hook when you lift the egg beater.

   

9. 9 Add one-third of the egg whites into the egg yolk batter and mix well.

   

10. 10 Then pour the mixed egg batter into the remaining egg whites and mix well.

    

11. 11 Pour into the baking pan and shake vigorously a few times to remove any big bubbles.

    

12. 12 Preheat the oven to 160 degrees. After 15 minutes, turn to 150 degrees and bake for another 45 minutes. Turn the oven upside down, let cool and then unmold.