Banana chiffon cake

Overview

I bought a few bananas and went home a few days ago, but I was so busy that I forgot to eat them. When I tried to eat them again, I found that the skin had turned black. I thought it would be a pity to throw them away, so I might as well use them to make some Western desserts, so I came up with this cake.

Tags

• baking
• banana mashed
• egg
• jiusan soybean oil
• low gluten flour
• white vinegar
• fine sugar
• milk

Ingredients

Steps

1. 1 Peel the banana, put it in a bowl, and mash it with a spoon

   

2. 2 Put corn oil and milk into a bowl, add 10g white sugar and mix well

   

3. 3 Add mashed banana and mix well

   

4. 4 Add the egg white and separated egg yolk in batches and mix well

   

5. 5 Sift the low-gluten flour and add

   

6. 6 Use a spatula to stir evenly

   

7. 7 Add a few drops of white vinegar to the egg whites and beat at low speed until they form rough foam. Add 15g of white sugar and beat quickly. When lines appear, add the remaining 15g of white sugar. Continue beating for a while and then beat 20g of white sugar until the egg whites can pull out straight hooks when you lift the whisk.

   

8. 8 Take out 1/3 of the egg white and pour it into the egg yolk paste. Use a rubber spatula to gently stir the mixture evenly, using the cutting and stirring method or stirring from the bottom up

   

9. 9 Pour all the egg yolk paste into the bowl containing the egg whites

   

10. 10 Use the same technique to stir evenly until the egg white and egg yolk paste are fully mixed, then add the chocolate beans and stir a few times

    

11. 11 Pour the batter into the mold, lift the mold and shake it gently a few times to release air bubbles

    

12. 12 Preheat the oven to 150°, heat the middle and lower layers up and down, and bake for 55 minutes. Remove the film after the cake has cooled