Banana Chiffon Cake Recipe

Do you always eat instant noodles whenever you are alone at home? Don’t you feel like you’re mistreating yourself with this kind of food? Life is short, so make sure you treat yourself well every day. So, please learn how to make banana chiffon cake with me now.

1.1 Beat the egg whites with a whisk until they are in the shape of fish-eye bubbles, then add 1/3 of fine sugar (20 grams). Continue beating until the egg whites begin to thicken and become finer foam, then add another 1/3 of sugar. When the egg whites become thick and lines appear on the surface, add the remaining 1/3 of sugar. When the egg white can be pulled into a short, upright point, it has reached the state of dry foam and you can stop whipping.

2.2 Separate the eggs and make sure the egg bowl is free of water and oil

3.1 Add corn oil and milk in turn and stir well. Peel the bananas and mash them with a spoon. A few particles are okay. Then add the mashed banana and mix well

4.2 Add 30g of fine sugar to 5 egg yolks and beat lightly with a whisk

5. Sift in the flour and stir gently with a rubber spatula.

6. Pour 1/3 of the egg white into the egg yolk mixture. Use a rubber spatula to gently stir evenly

7. Pour the mixed cake batter into the mold, shake it back and forth, hold the mold with your hand and shake it hard on the table twice to shake out the large bubbles inside. The oven must be preheated and placed in a preheated oven at 145 degrees for 65 minutes. After the cake is baked, take it out of the oven and immediately turn it upside down on the cooling rack until it cools down and then remove it from the mold.

Now that you have left your mother's arms, it seems unrealistic for you to cook by yourself. But now that you know how to make banana chiffon cake, you can really try it. It is not only delicious but also healthy.