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1
Prepare the ingredients.
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2
Mash up the banana into a paste, and cover in lemon juice (not listed).
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3
Squeeze out the indicated amount of juice from the orange, and grate a bit of the skin.
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4
Combine the A ingredients and sift together.
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5
Preheat the oven to 180C
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6
Add a bit of lemon juice or salt to the egg white bowl.
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7
Add in the remaining sugar over 2~3 turns and complete the meringue.
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8
Refrigerate until it's needed.
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9
Put half of the sugar in the egg yolk bowl, place into a hot water bath, and whip until it thickens.
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10
Add the banana and grated orange peel to Step 5, then add in the vegetable oil and fruit juice alternately, mixing well each time.
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11
Add the sifted A ingredients to Step 5, and mix until it's no longer floury.
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12
Add 1/3 of the meringue from Step 7 to Step 6, and stir well.
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13
Roughly mix the remaining meringue without crushing the bubbles.
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14
Pour into the mold, and drop the mold several times onto a counter to remove the air pockets.
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15
Bake for 40 minutes in a 170C preheated oven.
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16
Flip the cake upside down after baking.
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17
Stick it onto a bottle to cool.
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18
After it has cooled, place into a plastic bag or simila., and let it cool down completely.
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19
I leave it like this for a whole day.
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20
You'll be amazed by how moist it is the next day!
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21
Use whatever method you prefer to take the cake out of the mold.
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22
It feels so good when it plops out!
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23
It's so fluffy!.
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24
The banana and orange chiffon cake is delicious enough without any cream.
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25
It goes together perfectly with tea.
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26
If you wrap each piece up and tie with a ribbon, then it looks really fancy.
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27
You can give it as a present too.
