recipe adapted from:
http://auntyyoung.blogspot.com/2015/06/dark-chocolate-banana-chiffon-cake.html
Banana Chocolate Chiffon
Ingredients:
4 egg yolks
40g corn oil
80g banana
20g water
60g cake flour
20g cocoa powder
4 egg whites
60g
Methods:
1. Blend the banana and water into banana paste. Sift the cake flour and cocoa powder into another bowl and set aside for later use.
2. Add the corn oil to the egg yolks and mix evenly, then add in the banana paste.
3. Add the sifted powder and mix evenly.
4. Whisk egg whites till frothy, add 1/3 of sugar. Continue to beat and add remaining sugar in 2 sessions and beat til stiff peaks form. Fold in 1/3 of the meringue to egg yolks mixture, folding til just incorporated. Repeat the same for the remaining meringue.
5. Pour batter into 20cm tube pan, bang it on tabletop twice to release air bubbles.
6. Bake in preheated oven at
7. Invert the cake immediately after removing it from the oven, then unmould after the cake has cooled. Cut into slices and serve.
香蕉可可戚风蛋糕
材料：
蛋黄 4个
玉米油 40克
香蕉 80克
水 20克
低筋面粉 20克
蛋白 4个
做法：
1）将香蕉和水用搅拌机打成香蕉泥待用。将低粉和可可粉筛过待用。
2）将玉米油加入蛋黄里，搅拌均匀，再加入香蕉泥拌匀。
3）倒入过筛的粉类，拌匀。
4）蛋白打至起泡，糖分次加入打至干性发泡。将1/3 的蛋白霜加入蛋黄糊中，轻轻用刮刀拌匀，不能过多搅拌，以免消泡。重复至蛋白霜完全融合在蛋糊内。
5）将面糊倒入20cm 的空中模，放入桌上轻轻敲两次敲出空气。
6）放入预热烤箱以
7）蛋糕出炉即刻倒扣，完全冷却后就脱模，然后切片享用。
