How to make banana Chifeng cake

Banana Chiffon Cake

Main ingredients: 4 eggs, 60g fine sugar, a banana, 30g blended oil, 80g low gluten flour, 80ml pure milk, 30g raisins, 2G white vinegar, 10g corn starch

How to make banana Chifeng cake

How to make banana Chiffon Cake

How to make banana Chifeng cake

1. Separate the yolk from the egg white. Place the egg white in a deep, clean, dry basin

How to make banana Chifeng cake

2. Grind banana into mud, add 4 egg yolks and stir well

How to make banana Chifeng cake

3. Beat the egg white with a beater until big bubbles appear. Add 15g of fine sugar, 2G of white vinegar and 10g of corn starch and continue to stir at high speed

How to make banana Chifeng cake

4. Beat the egg white into a fine flowing protein cream, add about 30 grams of sugar in two times, and continue to stir at high speed

How to make banana Chifeng cake

5. Finally, the egg white can be distributed when it reaches 9. What is 9 distribution? It means that the protein cream is very delicate and will not flow. When it is lifted with the egg beater, a small hook will appear

How to make banana Chifeng cake

6. Add the remaining sugar and cooking oil into the yolk paste, and then mix well with a beater at low speed

7. Mix the egg yolk paste and oil well, then add milk and stir slightly, and then sift in the low gluten flour

8. Mix the flour well and add the raisins

9. Dig a third of the cream and put it into a bowl with egg yolk paste. Cut and mix well

10. Divide the remaining protein cream into two parts and mix well with the egg yolk paste, then shake it gently to form bubbles

11. Pour the cake paste into the mold, smooth the surface, and then shake a few times to shake out the bubbles inside

12. Preheat the oven 180 degrees, middle and lower layers, heat up and down for about 30 minutes

13. After the cake is baked, take out the mold for a few times to prevent the local retraction of the cake, and then put it on the baking net to cool and demould.