Oil-free Banana Honey Bean Chiffon

Overview

There aren't many chiffon cakes made with bananas, so I followed the previous chiffon recipe and made some additions and subtractions to make a recipe. It's oil-free and low-sugar, so it's basically no burden to eat. The taste is sweet and soft, but the amount of water seems to be a bit too much. The milk should be omitted

Tags

• baking
• children
• afternoon tea
• chiffon cake
• banana mashed
• egg white
• egg yolk
• low gluten flour
• white sugar
• white vinegar
• honey beans
• milk

Ingredients

Steps

1. 1 Peel the banana, put it in a plastic bag and use a rolling pin to mash it

   

2. 2 Put it into a bowl, pour in the milk and stir evenly (you can omit the milk

   

3. 3 Separating egg white and egg yolk

   

4. 4 Add 3 egg yolks into the mashed banana and mix well

   

5. 5 Sift in the low-gluten flour in two batches and mix well

   

6. 6 Add white vinegar to egg whites, add sugar in 3 batches and beat until stiff peaks form

   

7. 7 Scoop 1/3 of the egg white into the egg yolk batter and mix evenly

   

8. 8 Pour back into the remaining egg whites and mix well

   

9. 9 Add the honey beans and stir well

   

10. 10 Pour into the mold and knock out any air bubbles

    

11. 11 Preheat the oven, bake the lower rack at 140 degrees for 25 minutes, then turn to 170 degrees and bake for 25 minutes

    

12. 12 Take out the buckle and let it cool to demold