Banana Chiffon Cake

Ingredients:

80g banana puree, 30g corn oil, 32g milk + 5g condensed milk, 3 eggs, 40g sugar, low-gluten flour 50g

Steps:

1. Use one end of a rolling pin to mash the banana into puree in a basin.

2. Separate the egg whites and yolks, and freeze the egg whites for a while.

3. Stir the mashed banana, milk, condensed milk and corn oil with a manual egg beater until fully emulsified, then add the sifted flour, stir evenly, then add the egg yolk, and mix with an egg beater in a Z-shape. .

4. Preheat the oven and start beating the egg whites. Add the sugar to the egg whites in 3 batches and beat until small and straight.

5. Mix 1/3 of the egg whites and egg yolk paste, then mix with the remaining egg whites and mix well.

6. Place in the preheated oven and bake at 145 degrees for 50 minutes.

7. Take it out and turn it upside down to cool down before demoulding.