Banana Chiffon Cake (8 inches)

After a day's work, the body must be tired. At this time, few people would spend a lot of time and effort to make some complicated dishes. You might as well consider some simple home cooking. The method of banana chiffon cake (8 inches) is very simple. It does not require too many procedures. You can easily make delicious dishes with just a few simple steps.

1. Prepare the ingredients. Choose large eggs (about 62 grams), and use ripe bananas with black spots on the surface, which have the strongest aroma.

2. Weigh the bananas, put them into a plastic bag, and use a rolling pin to press them into a paste. Set aside.

3. Beat the egg whites and egg yolks separately in two clean, water-free and oil-free large bowls. Freeze egg whites. Add sugar to egg yolks and beat with a hand whisk until the color becomes lighter.

4. Add corn oil and stir until completely mixed.

5. Add milk and stir until fully mixed. Sift in low flour and mix well.

6. Pour in the banana puree and stir evenly (do not over-stir to avoid gluten formation)

7. Preheat the oven to 170 degrees. Freeze egg whites until ice forms around the bowl. Add sugar in three batches and beat with an electric whisk until dry foam forms.

8. Take one-third of the egg whites and mix it with the egg yolk paste. Stir well. Then pour the egg yolk paste into the egg white bowl and stir well. Pour into molds. Bake for about 40 minutes. It is cooked if you poke it with a toothpick and it comes out clean.

9. Turn the cake upside down immediately after baking and remove it from the mold after it has completely cooled.

Cooking for yourself allows your family to enjoy delicious food while also making them feel loved. The recipe for Banana Chiffon Cake (8 inches) is very simple. Those who are too lazy to cook may wish to give it a try.