2 ripe bananas, 3 eggs (60g)

Plain flour (gluten) 45g, cornstarch 5g

Sugar 25g, corn oil 25g

Sesame seeds, a little decorative

Secret ingredient: KNORR Chicken Powder to provide the ingredients with the pure taste of chicken

Added in marinade to make the meat juicy, add in stir-fry and soup. Because ripe bananas are very sweet ah, so the amount of sugar is reduced a lot.

2. Take three refrigerated eggs about 60 grams each, separated from the egg white yolk, the basin should be clean without water and oil.

3. Add the mashed banana and corn oil to the egg yolks and mix well. If you use a food processor to puree the bananas will be more delicate.

4. Sift in the flour. When I first learned to do the cake with low-gluten flour, and then use the home of the ordinary flour with a little starch, first mixed and then sifted a few times, the texture is also quite good ah, if you want to use low-gluten flour on the weighing of 50 grams do not need to add starch.

5. Use a spatula to mix well until fine and smooth, set aside.

6. Whip the egg whites: Squeeze a few drops of lemon juice into the egg whites.

7. Add all 25 grams of sugar in one go after beating with a whisk to create large bubbles.

8. Whip on medium for about 3-4 minutes, and lift the head of the beater to see the whites in a small crook.

9. Continue to beat for about 2 minutes, the whites are upright small sharp corner of the state, the end of whipping. Preheat the oven to 130 ℃.

10. Take half of the whipped meringue and put it into the egg yolks, and mix well.

11. Pour back into the remaining meringue and mix well.

12. The final state of the batter, fine, clear lines.

13. Pour it into a 6-inch cake mold from a higher place, almost 8 minutes full, shake it gently, smooth the surface roughly, and sprinkle some white sesame seeds as decoration.

14. Put into the preheated oven, middle layer, the temperature is set to 120 ℃ bake 25 minutes, and then adjusted to 150 ℃ bake 25-30 minutes, out of the fall a little bit immediately inverted buckle to cool, because the cake beyond the mold, so it is best to set up in two inverted bowls on the cool, direct cooling online easy to be squeezed to. The beginning of low temperature baking can effectively prevent the cake surface cracking.

15. Don't mind ah, the color of the banana cake is like this, the surface is not cracked, but because the cake batter a little more, is added to the banana puree's sake, grow out of the mold, so the edge of the natural crack a circle. If you are doing the original cake, replace 70 grams of banana puree with 30 grams of milk to achieve the ideal state: just full mold, that is, fluffy and beautiful.

16. Be sure to let it cool completely before unmolding. A fluffy, elastic cake can be easily removed from the mold by hand! Regarding the baking temperature, 6-inch cake I usually bake at 150 ℃ for about 45 minutes, the surface will have a little cracks. In fact, as long as the cake is not collapsed, no waist, no retraction, no hollow, a little cracks do not affect ah, the most important thing is delicious! If you bake at low temperature for a long time, although the cake will not have cracks, but will lose some moisture and affect the taste, so don't be too concerned about the little cracks!

17. The cake made with regular flour is more than 7cm high, very soft and fluffy, and the banana flavor is very strong, delicious!

17.