Banana Coffee Chiffon Cake
Overview
I almost finished a can of coffee, and I didn’t want to cook it any more. I used it directly to make a cake. This coffee is not freshly brewed. It must be brewed in a coffee machine and then filtered before adding condensed milk and sugar cubes. I was lazy and didn’t want to cook it, so I just rinsed it with boiling water and let it cool before using it to make cakes. So there was a lot of residue, which made the cake not taste very good. Fortunately, I added a banana, and the aroma of the pulp made up for the taste. I ate one piece myself and it was acceptable. I packed three pieces for my husband to go fishing the next morning. When I came back in the evening, I asked them how they felt after eating. According to his confession, it was not bad. Three grown men each ate one piece. Is it coffee-flavored? Men will accept it anyway;
Tags
Ingredients
Steps
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Prepare the required materials
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Rinse the coffee powder with boiling water and let it cool
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Separate the yolk and white of the egg, add the yolk to the coffee and stir evenly
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Bananas are crushed into puree and mixed with corn oil
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Pour the egg yolk and coffee liquid together and mix well
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Then add cake mix
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Mix the flour evenly by cutting it up and down
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Add the egg whites to the sugar in two batches and beat until stiff peaks
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Take half of the egg whites and mix them with the coffee paste
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Add the remaining half of the egg whites and mix well
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The mixed cake batter is very fine
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Pour into molds (one six-inch and one four-inch)
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Preheat the oven in advance and bake at 150 degrees for 40 minutes, as it looks when you just put it in
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Bake for 30 minutes and it will be set. Take it out and let it cool down before removing it from the mold.
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Very fragrant and soft after cutting into pieces
