1, beat 1 whole eggs and 4 yolks into the basin.
2. Heat the corn oil to a slight boiling point.
3. Immediately after turning off the fire, sift the low powder and stir quickly and evenly.
4. After cooling slightly, add yogurt and stir well.
5, 4 Add salt and white vinegar to the egg white until the fish eye bubbles, and then add fine sugar three times.
6. Stir the separated yolk evenly.
7. Add the batter to the egg yolk liquid and stir well.
8. Add 1 egg white into the batter and stir well.
9. Pour the batter into the remaining 2/3 egg whites and stir well.
10. Pour the cake paste into a non-stick baking tray and shake it left and right to make the surface of the cake paste smooth. Shake it a few times more to get rid of the big bubbles. Put in banana slices.
1 1, preheat the oven to 170 degrees, put the baking tray in the middle and lower layers, and bake it up and down for 30 minutes.
12, take out the baked cake immediately, without reversing or retracting.
13, cut into pieces.