Banana chiffon cake

Overview

Chiffon cake has a puffy texture, high moisture content, light but not greasy taste, and a moist and tender texture. It is currently one of the most popular cakes. The texture of chiffon cake is extremely soft. If the same weight of whole-egg stirred sponge cake batter and chiffon cake batter are baked at the same time, the volume of chiffon cake may be twice the former. Chiffon cake has a soft texture and sweet taste. It is an indispensable snack for traveling and movie theaters. Although the chiffon cake is very soft, it is elastic and does not feel soft. It is delicious when topped with various sauces. In addition, chiffon cake can also be made into various cake rolls, Boston pie, etc. Today's chiffon cake is added with sweet bananas. The baked cake has an extra sweet taste, filling the room with fragrance, but the texture is still very soft. This cake is low in oil and sugar and very healthy. Bananas are suitable for all ages and are the first choice for those who want to lose weight. Banana is sweet in taste and cold in nature, and has high medicinal value. Its main function is to clear the stomach and intestines, treat constipation, and has the effects of clearing heat and moistening the lungs, quenching polydipsia, replenishing essence, and detoxifying alcohol. Since bananas are cold in nature, those with spleen and stomach deficiency, stomach pain, and diarrhea should eat less. Those with excessive gastric acidity should eat as little as possible.

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• birthday
• banana
• corn oil
• egg
• low gluten flour
• white sugar
• water

Ingredients

Steps

1. 1 Mash the ripe bananas with a fork.

   

2. 2 Add water and oil and mix well

   

3. 3 Add sifted cake flour and mix well.

   

4. 4 Separate the egg whites and yolks and add 3 egg yolks.

   

5. 5 Add the egg whites to the sugar in three batches and beat until stiff peaks form.

   

6. 6 Take 1/3 of the egg whites and mix well with the egg yolk paste, then add the remaining egg whites and mix evenly.

   

7. 7 Pour the cake batter into the mold, shake off any large air bubbles, and preheat the oven to 130 degrees.

   

8. 8 degrees for 20 minutes, then 160 degrees for about 15 minutes, turn upside down and let cool before demolding