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1
Blend 80 g of banana, lemon juice, and banana liquor (or milk).
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2
We will use 90 g of the mixture.
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3
Sift the cake flour.
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4
Preheat the oven to 170C.
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5
Separate the egg yolks and whites.
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6
Add half of the granulated sugar little by little while whipping the egg whites, and make a meringue with stiff peaks.
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7
Keep it in the refrigerator.
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8
Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy.
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9
Add the banana syrup from step 1 and vegetable oil.
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10
Mix well.
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11
Then sift in the flour mixture from step 2 into the bowl, and mix well.
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12
Add 1/3 of the meringue from step 3 to the bowl from step 5 and fold gently.
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13
Add in another half of the meringue and fold.
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14
Lastly, add the batter into the bowl of the meringue, and fold gently to avoid breaking the air bubbles.
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15
Fold gently from the bottom like using a knife to cut the meringue.
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16
Pour the batter into a chiffon mold.
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17
Hold the middle of the mold and bang lightly on the table to let the air bubbles out.
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18
Put it in the oven.
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19
Bake at 170C for about 20 minutes.
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20
Make 4~5 incisions with a bread knife in the middle of baking process (optional).
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21
Lower the oven temperature to 160C and bake for 10 more minutes (you could also keep it at 170C).
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22
Midway through baking, stick in a skewer.
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23
Take the cake out of the oven if the skewer comes out clean.
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24
Cool the cake upside down on a cup.
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25
The cake will fall apart if you try to remove from the mold while hot.
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26
When the cake is cooled, run the side of the mold with palette knife.
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27
Use skewers for the middle part.
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28
Remove from the mold upside down onto a plate.
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29
Garnish, and it's ready to eat.
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30
It's delicious to pour melted chocolate over the whipped cream and chiffon cake.
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31
Banana whipped cream: Mash a small banana with a small amount of lemon juice, and mix with sweetened whipped cream.
