How to make banana chiffon cake

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  1.Weigh all the ingredients and mash the banana into puree

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  2. Drying in water-free and oil-free Separate the eggs in a container (I use my hand instead of an egg separator, I think it is easier to separate).If the eggs are not fresh, the yolk liquid will break, and the egg white and egg yolk will easily mix together

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  3.Add oil to the egg yolk and stir evenly, then add water and mashed banana, stir evenly, and finally sift low-gluten flour three times and add in

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  4. Add a few drops of lemon juice or white vinegar to the egg whites (I forgot to add them today), and beat the egg whites until they are thick Add sugar for the first time when soaking, add sugar for the second time when it is beaten to have obvious lines, add sugar for the third time when it has curved hooks (add one third each time), and beat until the egg whites have upright sharp hooks but are slightly bent.alright.At this time, you can preheat the oven for 10 minutes, 150 degrees and 65 minutes, according to the temperament of your oven

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  5.The whipped meringue is even, delicate and shiny

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  6.Add three to the egg yolk cream 1/2 of the meringue, stir it up and down, making a J shape, don't stir for too long, it will defoaming, it will take about two to three minutes

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  7.After mixing, pour it all into the remaining two-thirds of the meringue, cut it up and down and mix evenly

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  8.Pour into the mold, drop it from top to bottom two or three times to release the bubbles (this is 8 inches)

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  9. Bake for about 20 minutes and after baking, it is estimated that the surface is a bit mushy due to the high temperature, then turn it upside down and place it to cool and demold