Main Ingredients

Cornstarch : 10g

Eggs ? : 5

Sugar : 40g

Low gluten flour? : 80g

Coloring oil? : 40g

Banana? : 1

Milk? : 35g

Accessories

Lemon Juice : Moderate

Special Steps

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First Step

1. Peel one banana and press it into mashed banana with a little lemon juice.

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Step 2

2. Add milk and salad oil to the mashed banana and stir well.

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Step 3

3. Sift in the low-flour and cornflour and stir gently.

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Step 4

4. Stir in the egg yolks, do not over mix.

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Step 5

5. Cover with plastic wrap and set aside.

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Step 6

6. Add the egg whites with a little lemon juice and the sugar in three batches, beat on high speed and then on low speed until the egg whites are seven or eight minutes old.

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Step 7

7. Two thirds of the meringue was added to the egg yolk paste in two parts, each time to stir well before adding the next one, the hand should be light, do not rotate the mixing, but up and down the cut mixing.

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Step 8

8. Add the egg yolks to the remaining one-third of the meringue, and gently stir in the same way you did with the upper and lower cuts.

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Step 9

9. Preheat the oven to 180 degrees Celsius, place a greaseproof paper in a baking tray, add the cake batter to the tray, smooth it out, shake it gently to get the air bubbles out, and then place it in the middle of the oven at 180 degrees Celsius for 20 minutes, then bake for 2 minutes on the stove top, to make the crust harden a bit, and then not to get stained on the baking sheet when it's time to snap it.

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The tenth step

10. If you make a cake roll, then baked immediately after the mold, rolled into a roll while it is still hot, and then cooled into a block is a cake roll, because I was busy out of the door, so there is no roll, and then come home at night and cut directly into blocks, into a cake block.