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1
Prepare all the ingredients (separate the egg yolks and whites in different bowls).
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2
Add a little sugar (about 10 g) to the yolks and whisk until the mixture has turned white.
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3
Add the banana, mashing with a whisk and mix.
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4
When the banana turns into a paste, add milk and mix.
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5
Add all the flour and stir with the whisk lightly.
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6
The mixture should look like pancake dough as shown in this photo (preheat the oven to 350F/180C.)
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7
Whip the egg whites with a hand mixer at high speed.
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8
Don't add anything to the egg whites to start.
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9
After a while, add the remaining sugar in 2~3 batches and whip well until peaks form.
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10
Even if you think you've whipped the egg whites enough, whip for 3 more minutes.
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11
Then whip at low speed for 3 minutes to make a firm meringue.
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12
Add 1/3 of meringue to the mixture (Step 5), mix well with a whisk.
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13
Add 1/2 of the remaining meringue, turn the bowl around as you mix with a rubber spatula, lifting from the bottom of the bowl in a cutting motion.
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14
Add the rest of the remaining meringue.
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15
Turn the bowl around as you mix, lifting from the bottom of the bowl in cutting motion as Step 10.
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16
Pour the dough into a chiffon cake mold, spread it around the edges and center.
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17
Remove air bubbles by dropping the mold from a height of 15 cm 2~3 times.
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18
Bake at 350F/180C for 40 minutes.
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19
The cake starts cracking, and the cracks start browning.
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20
Cover with aluminum foil if it looks like it will burn.
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21
Take the cake out of the oven straight away after it's baked.
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22
Immediately cool it upside down using a bottle.
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23
When it's cooled down a little, put the whole thing in a plastic bag and leave to rest.
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24
The cake will become nice and moist .
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25
To remove the cake from the mold, press the edge of the mold and the funnel hard.
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26
Grab the funnel and pull it up.
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27
Remove the bottom part carefully at the end.
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28
You'll feel so good when you can remove the cake cleanly!
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29
I hope you give this recipe a try!
