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

Описание: 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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