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1
Measure out the granulated sugar, vegetable oil, and cake flour.
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2
Separate egg yolk and egg white into different bowls.
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3
Preheat oven to 170C.
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4
Blend a banana and 20 ml of milk in a food processor.
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5
Blend completely until nothing is solid.
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6
Into the bowl of egg yolks, add half the granulated sugar in three batches.
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7
Whip well until thick as in the photo.
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8
Add vegetable oil, then add the blended banana in 3 batches.
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9
Mix well.
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10
Sift in the flour in 2 batches and fold in with a rubber spatula.
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11
Fold in lightly, working from the center towards you and bottom-up.
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12
Make sure the bubbles don't disappear.
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13
It's best if the batter is glossy.
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14
Into the bowl of egg whites, add the rest of the granulated sugar in 3 batches and beat well.
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15
Whip until the beaters can stand up.
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16
It should become glossy.
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17
The egg whites will separate if whipped too much, which prevents the batter from rising enough.
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18
Add a third of the egg whites into the bowl from step 6.
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19
Mix it around.
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20
Add the rest of the egg whites in 2 batches and mix.
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21
Again, fold in lightly working from the center towards you, and bottom-up.
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22
Pour batter into the mold from the same direction, if possible.
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23
Shake the mold to smoothen out.
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24
Drop onto your workplace a few times from a height of 10cm to remove any air bubbles.
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25
Bake for 40 minutes at 170C.
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26
Test with a bamboo skewer.
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27
If it comes out clean, then the cake is done.
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28
Flip the mold over and cool it down on a wine bottle.
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29
Cool for several hours.
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30
Please adjust the baking time to your oven.
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31
If your banana isn't ripe, add 5 g of granulated sugar.
