----- --------- Banana mashed 210 grams
Eggs 6 Fine sugar 60 grams
Milk 45ml Corn oil 60 grams
Low gluten flour 110 grams Cocoa powder 15 grams
Lemon juice 5 grams Cornstarch 5 grams
----- ---------
Banana chocolate chiffon cake recipe Banana Chocolate Chiffon Cake Recipe Illustration 1

Step 1

First, take two clean containers without oil and water, separate the egg whites and egg yolks, keep the egg whites in the refrigerator for later use, and the egg yolks at room temperature for later use. Preheat the oven to 155 degrees for 45 minutes. Banana Chocolate Chiffon Cake Recipe Illustration 2

Step 2

Take a clean container without water and oil, add two bananas (about 210 grams) and milk. Try to choose bananas that are ripe and have black skin.The spotted ones will taste better. Use a hand-held blender to blend into banana puree, or use a wall breaker or juicer. Banana Chocolate Chiffon Cake Recipe Illustration 3

Step 3

Take a clean container that is free of water and oil, and add corn oil and mashed banana into it. Banana Chocolate Chiffon Cake Recipe Illustration 4

Step 4

Stir for 2-3 minutes to fully emulsify. Banana Chocolate Chiffon Cake Recipe Illustration 5

Step 5

Add sifted cocoa powder and cake flour. Banana Chocolate Chiffon Cake Recipe Illustration 6

Step 6

Mix well. Banana Chocolate Chiffon Cake Recipe Illustration 7

Step 7

Add egg yolks. Illustration of how to make banana chocolate chiffon cake 8

Step 8

Mix well and set aside. Banana Chocolate Chiffon Cake Recipe Illustration 9

Step 9

Take the egg whites that have been chilled in the refrigerator and add all the sugar cornstarch and lemon juice. Banana Chocolate Chiffon Cake Recipe Illustration 10

Step 10

Beat the eggs with the electric mixer on high speed for three minutes, on medium speed for three minutes, and finally on low speed.Speed ​​up for two minutes. Beat until stiff peaks form as shown in the picture. The power of each person's egg beater is different. The time is for reference only, and the actual status shall prevail. Banana Chocolate Chiffon Cake Recipe Illustration 11

Step 11

Add one-third of the meringue to the egg yolk batter and mix evenly. Banana Chocolate Chiffon Cake Recipe Illustration 12

Step 12

Stir until the meringue is no longer visible. Pay attention to the technique and don't defoaming. Illustration of how to make banana chocolate chiffon cake 13

Step 13

Pour back into remaining meringue. Banana Chocolate Chiffon Cake Recipe Illustration 14

Step 14

Mix thoroughly. Pay attention to the technique and don't defoaming. Banana Chocolate Chiffon Cake Recipe Illustration 15

Step 15

Pour it into an eight-inch chimney mold and shake it to release big bubbles. You can also use a six-inch mold with half the material. Bake in the middle and lower racks of the oven. The time can be adjusted flexibly according to the conditions of your oven. The cake is done when it rises to its highest point and then falls back after baking.My oven took about 45 minutes. Banana Chocolate Chiffon Cake Recipe Illustration 16

Step 16

After baking, turn it upside down and let it cool, then unmold it. Banana Chocolate Chiffon Cake Recipe Illustration 17

Step 17

It is best to refrigerate for more than half an hour before cutting and eating, the taste will be better. The cake has a very fine texture and a very high height. Banana Chocolate Chiffon Cake Recipe Illustration 18

Step 18

The tissue is soft and delicate, like cotton. Banana Chocolate Chiffon Cake Recipe Illustration 19

Step 19

The combination of banana and chocolate is simply perfect. Friends who like it should try making it. Banana Chocolate Chiffon Cake Recipe