1.

Prepare the required materials

2.

Separate the egg white from the yolk, pour the egg white into a waterless eggbeater and send it to the fish eye for foaming.

3.

The first time, the sugar was doubled, and the second time, the sugar was added until it was textured.

4.

Adding sugar for the third time, it is difficult to foam, short and straight with small sharp corners.

5.

Add 10g white sugar to the egg yolk and stir well.

6.

Add salad oil and stir well.

7.

Add Guozhen and stir well.

8.

Bananas are pressed into banana puree with a spoon.

9.

Add banana puree into the egg yolk and stir well.

10.

100g low-gluten flour is sieved and poured into egg yolk.

1 1.

Stir well with a rubber spatula to form egg yolk batter.

12.

Add one-third of the egg yolk paste and stir up and down evenly.

13.

Add the mixed cake paste into the remaining protein paste and stir well.

14.

Put the cake paste into the cake mold, shake it twice to shake out big bubbles, put it in the middle and lower layer of the oven at 135 degrees, bake for about 45 minutes, try not to open the oven door halfway, immediately take it out and hang it on the shelf to cool it to prevent shrinkage, and pour it out after the cake is completely cooled.