Banana Chiffon

Banana Chiffon

Overview

I made this cake to deal with the two overripe bananas left at home. Unexpectedly, this cake gave me an unexpected surprise. The smell of ripe bananas is originally very strong, at least I don't like it very much, but when it is baked, the sweet smell lingers, not too strong, not too light, just right. The whole house is filled with the fruity aroma of bananas mixed with the aroma of eggs, it's so fragrant! Xiao Yang grabbed a handful of the cake while it was being turned upside down to cool. Fortunately, it was no longer hot. The child's hand was fine, so he dragged the cake to the edge of the baking net. The middle of the cake hit the right-angled edge of the baking net. I thought that the cake was disfigured. When I turned it over, I saw that there was a mark on the right-angled edge, but it was not broken. I still put it back to let it cool. I thought that I would not take a photo of the whole cake and cut it into pieces. Unexpectedly, when I finished lunch, I touched the cake and it was completely cool. When I turned it over, I saw that the right-angle marks had disappeared and the resilience was quite good. I secretly rejoiced, taking advantage of the fact that there was still a little sunshine at noon, I took a few random photos, and then called the little ones to come over for dinner. Before going to school at noon, Dahang couldn't help but take a piece to eat. He took a bite and said, "Mom, the banana tastes very fragrant, and it's very sweet!" I like it, it’s delicious! Well, it's bad. Ripe bananas are already very sweet. I actually forgot to reduce the sugar. Dahang liked it after eating it. It must be too sweet, haha. Those who don’t like sweetness can reduce the 20 grams of white sugar added to the egg yolk by 5-10 grams, and the taste will be lighter. I am quite satisfied with this cake. Not only does it not crack or shrink, the air chamber is very even, but the whole cake rises very high. It is higher than the cake mold when it is freshly baked. After it is turned upside down to cool, you can see that the edge of the cake is also flush with the mold.

Tags

Ingredients

Steps

  1. bananas, peeled and crushed into puree (weigh 88 grams after peeling)

    Banana Chiffon step 1

  2. Add 20 grams of sugar, 50 grams of milk, and 50 grams of salad oil into a clean and waterless pot, stir with egg beaters, and mix until completely combined and milky white

    Banana Chiffon step 2

  3. Add mashed banana and mix well

    Banana Chiffon step 3

  4. Add the separated egg yolks one by one and mix well

    Banana Chiffon step 4

  5. Add the sifted flour and stir with an egg beater until there are no lumps

    Banana Chiffon step 5

  6. Set the finely mixed batter aside for later use

    Banana Chiffon step 6

  7. Add a few drops of white vinegar or lemon juice to the egg whites. Add the sugar to the egg whites in three batches. Beat at medium speed and then low speed until dry peaks form

    Banana Chiffon step 7

  8. Scoop 1/3 of the egg white into the egg yolk paste, stir evenly

    Banana Chiffon step 8

  9. Pour the evenly mixed egg batter back into the egg white bowl, and stir evenly

    Banana Chiffon step 9

  10. Pour the mixed egg batter into the eight-inch cake mold, tap it a few times to remove the big bubbles in the batter, smooth the surface slightly with a spatula, bake in the lower shelf of the preheated oven at 130 degrees for 25 minutes, then turn the heat to 165 degrees and bake for another 25 minutes. Take it out of the oven, shake it lightly, and then invert it on the baking grid to let it cool completely before removing it from the mold

    Banana Chiffon step 10

  11. This is what the last three minutes of baking look like

    Banana Chiffon step 11

  12. After complete cooling, you can see that the cake body is flush with the mold

    Banana Chiffon step 12