banana chiffon cake. 香蕉戚風蛋糕。

banana chiffon cake

香蕉戚風蛋糕﹐比較台灣說法。 香蕉雪訪蛋糕是也。

話說﹐媽咪看見兩條熟透了的香蕉便對我說﹐你去做個蛋糕出來吧。啊﹐好吧。因不想弄牛油蛋糕﹐就這樣弄了這個出來。烤完時﹐沒拍照阿﹐吃了半個才跑去拍。(汗~~ 沒關係吧﹐蛋糕照不一定要完整的!) hoho~~ 蛋糕因熟透的香蕉﹐而變的很香很香。。。。!!!

曾美子的食譜 @ 戚風蛋糕零失敗 (是的﹐我是買食譜書大的。。。哈哈!)。

香蕉戚風蛋糕。天使蛋糕模 @ 20cm.

A) 香蕉 150g + 檸檬汁 少許﹐蛋黃 5個﹐細砂糖30g﹐麵粉130g﹐泡打粉 3g﹐牛奶 30ml﹐沙拉油 80ml。

B) 蛋白 7個﹐細砂糖 70g﹐鹽 少許 (or lemon juice a few drops or a little of cream of tar tar)。

做法﹐基本戚風做法。
烤約 180C @ 35mins (按個人烤箱而定)。

Banana Chiffon Cake. Angel cake ring mould @ 20cm.

A) Banana 150g + lemon juice @ a little, 5 egg yolks, caster sugar 30g, cake flour 130g, baking powder 3g, milk 30ml, vegetable or sunflower oil 80ml

B) 7 egg whites, caster sugar 70g, salt a little (or lemon juice a few drops or a little of cream of tar tar).

Method, basic chiffon cake.
Bake at 180C @ 35mins (this can also dependent on the oven type).

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