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1
Warm up the oven to 180C (350F).
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2
Sift the cake flour and sugar.
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3
Mash the banana well with a fork to for a paste.
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4
Place the egg yolks into a bowl and mix.
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5
Agitate it bit by bit while adding in vegetable oil.
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6
Next add in the banana and milk, and mix until it thickens.
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7
Lastly add in the sifted cake flour, and roughly mix it with a rubber spatula using large motions.
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8
It's okay as long as it mixes.
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9
Add the egg whites to another bowl and beat with a hand mixer.
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10
After it has turned white, add in 1/3 of the sugar, beat some more, add in the next 1/3, and beat more.
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11
Finally add in the remaining 1/3 and beat.
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12
Whip all of it until it forms a thick ribbon when it is lifted, and it doesn't fall out of the bowl when flipped upside down.
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13
Whip it for the last minute at a low speed.
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14
Add 1/3 of the meringue to the bowl from Step 3.
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15
Mix it together well with an egg beater.
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16
Mix in another 1/3 in the same manner.
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17
Add in the remaining 1/3 meringue, and stir just the surface as if drawing a large circle.
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18
In the end mix it lightly by scooping from the bottom and pulling it to the top.
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19
After pouring into the mold, hit it while pressing down on the center to remove the air.
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20
Bake in the preheated oven for 35 minutes.
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21
After baking, flip it upside down on a container that has some height, and let it cool.. After that, place into a plastic bag and let cool completely.
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22
Use a toothpick in the center, and cut around the edges and bottom with a knife to remove from the mold.
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23
Enjoy with whipped cream.
