10-inch banana puree chiffon cake recipe

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  1.Peel the banana and put it into a food processor.

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  2.Use a food processor to puree.

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  3. Mix corn oil and water, add salt to taste and caster sugar.

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  4. Stir evenly with egg beater and add mashed banana.

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  5. Stir evenly again and sift the low-gluten flour.

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  6. Beat the eggs evenly without leaving any flour.

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  7.Add eggs.

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  8.Continue to stir until thick, and use the pull-back method to mix well.Don't draw circles.

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  9. Add lemon juice to the egg whites.

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  10. Beat the egg whites 30 times at high speed with a whisk until the egg whites appear fluffy.Make a large amount of coarse foam and add 30 grams of fine sugar.

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  11. Beat the egg white 50 times at high speed, and the egg white will appear upside down.Hook.

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  12. Add 30 seconds of fine sugar and continue stirring for 50 turns.

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  13. Add the last 15 grams of fine sugar and beat for 50 times until the protein is thick.The thick, smooth and stiff meringue is completed.

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  14.Put one-third of the egg white into the egg yolk paste.

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  15.Use the stirring technique to mix the cake batter evenly.There will be no lumps in the cake batter..

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  16. Pour the cake batter back into the egg whites and continue to stir about 50 times.

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  17. Preheat the oven to 150 degrees, pour the cake batter into the mold and put it in Bake in oven for 45 minutes.

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  18. Immediately after baking, turn it upside down on the grid to cool, 3 hours Then demould.

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  19.A perfect cake will not collapse or shrink.

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  20. Cut open to see that the internal organization is intact, both the front and back are great.Delicious cake is my breakfast.