Banana chiffon cake
I love chiffon cake. I am still on the way! If I had a specific cake pan for chiffon cake, it would be become better....
Cooking Instructions
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1
Preheat your oven at 180℃.
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2
Mash bananas with a folk in a bowl.
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3
Separate eggs yolk and egg white. Keep egg white in a fridge so that it becomes cold.
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4
Add eggs yolk and 1/3 your sugar to banana. Mix well.
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5
Add milk and oil little by little and whisk them gently.
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6
Add your shifted flour and whisk them.
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7
Add 1/4 meringue and mix will. *it will be explained later how to make meringue.
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8
Add half of the remaining meringue and mix gently on the surface.
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9
Add the rest of meringue and mix from bottom. (maximum 10 times).
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10
Pour your batter into the prepared pan.
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11
Bake it for 6 mins at 180℃. After 6 mins, cut the surface.
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12
Continue baking for 30 mins at 160℃.
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13
Place on a wire rack to cool slightly, about 10 minutes. Carefully run a knife around the pan and turn the cake onto the wire to cool completely.
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14
[make meringue] Clean your bowl very well. It should not be wet or dirty at all. Otherwise, your meringue will not rise well.
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15
Place your egg whites (well cold) in the bowl and whisk on low speed for about 10 second. And add your sugar a little bit (1st) and continue whisk on high speed.
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16
When the babble becomes small, add more sugar (2nd) and keep whisking.
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17
When it becomes a bit harder, add the remaining sugar (final). Continue whisking on low speed stiff peaks form (they should stand straight up. [meringue done]
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