Delicate and Delicious Banana Walnut Chiffon Cake 精緻可口香蕉核桃戚風蛋糕

Delicate and Delicious Banana Walnut Chiffon Cake 精緻可口香蕉核桃戚風蛋糕
Sweet and fragrant, fluffy and moist, no baking powder and baking soda
香甜 鬆軟 濕潤, 不需要添加泡打粉和小蘇打
Melt-in-your-mouth chiffon cakes have a delicate taste and are dearly loved by dessert lovers. They only require a few basic ingredients and are simple to make at home. For my version here, I’ve added bananas and walnuts to enhance the taste and texture of the cake - also a good way to use up ripened (skin has black spots) bananas! Although I didn’t use a chiffon cake tube pan, the cake didn’t collapse or shrink.
入口即化的戚風蛋糕口感細膩，深受甜點愛好者的喜愛。配料很少，操作簡單。很適合在家自己做。加入香蕉和核桃可增強雪紡蛋糕的香味和質感。一個用掉熟(起梅花點)香蕉的好方法。雖然我沒有用雪紡蛋糕中空烤盤，蛋糕沒有塌陷或收縮。
Ingredients 材料 - Recipe makes a 20cm diameter cake (食譜做一個20厘米的圓形蛋糕)
Batter 麵糊:
Egg yolks (蛋黃) 5
Sugar (糖) 20g
Vegetable or corn oil (植物油或玉米油) 60g
Cake flour (低筋麵粉) 110g
Ripened banana (熟香蕉) net weight (淨重) 200g
Walnuts (核桃) 50g
Meringue 蛋白霜:
Egg whites (蛋白) 5
Sugar (糖) 80g
Lemon juice or white rice vinegar (檸檬汁或白米醋) 1/4 tsp (茶匙)
Note: I used large eggs approx. 65g each with shell
注意：我用了大雞蛋, 每個連殼約 65g
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