Banana whole wheat chiffon cake

Overview

How to cook Banana whole wheat chiffon cake at home

Tags

• baking
• banana
• cake flour
• egg
• olive oil
• whole wheat flour
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Peel the ripe bananas, add 1.5ml of lemon juice, and press into a puree for later use; sprinkle a little flour on the dried cranberries, mix evenly, and pour out the excess flour; sift the flour, and put the sifted bran back into the flour; use refrigerated eggs, separate the egg whites and egg yolks; add 10g of egg yolks to fine sugar and beat evenly with a whisk, add 40g of olive oil and 160g of banana puree, and stir evenly;

   

2. 2 Add flour and evenly distribute with a spatula;

   

3. 3 Use a whisk to beat the egg white into some foam, add 5ml of lemon juice and 50g of fine sugar in two batches, and beat out the meringue with a straight tip;

   

4. 4 Take 1/3 of the meringue and mix it into the egg yolk paste, use a spatula to turn over and mix evenly. Pour the mixed batter back into the meringue, continue to mix evenly, add dried cranberries, and stir for a few times;

   

5. 5 Pour the mixed batter into the mold, smooth the surface with a spatula, shake the mold vigorously on the countertop a few times to shake out the larger bubbles in the batter, and place it in a preheated 160-degree oven on the lower floor for 45 minutes;

   

6. 6 After the cake comes out of the oven, immediately turn it upside down on the grill to cool. After it is completely cool, use a knife to make a circle along the edge to unmold it, and also use a knife to make a circle on the bottom. After unmolding, pat off the crumbs on the surface of the cake with your hands.