How to make eight-inch banana and coconut chiffon cake. How to make banana fruit cake.

The eight-inch banana coconut chiffon cake is very sweet, but the sugar content is not high. The soft chiffon cake exudes the fragrance of banana and coconut. It is also a good choice for fruit birthday cake. The recipe for making eight-inch banana and coconut chiffon cake is for your reference to make a delicious banana fruit cake.

Ingredients:

5 eggs (medium size), 60 grams of white sugar, 120 grams of ripe banana puree, 40 grams of shredded coconut, 70 grams of milk grams, 40 grams of vegetable oil, 85 grams of low-gluten flour, 10 grams of corn starch, 2.5 grams of lemon juice, 1 gram of cream of tartar (or lemon juice, white vinegar).

How to make eight-inch banana coconut chiffon cake:

All ingredients are ready. Mash the banana into puree and add a few drops of lemon juice (to prevent oxidation and blackening).
Separate egg whites and yolks. Egg whites cannot be mixed with egg yolks, and all containers must be water-free and oil-free. Place the egg whites in the freezer of the refrigerator for later use. Beat the egg yolks clockwise, then add 15 grams of white sugar, and stir evenly clockwise.
Add hot milk and vegetable oil to the egg yolk liquid and stir clockwise evenly.
Pour the mashed banana and grated coconut into the egg yolk liquid, stir in the same clockwise direction, and mix evenly.
Sifting low-gluten flour 2-3 times, then sift into the egg yolk liquid and stir evenly from bottom to top. The mixing time should not be too long, as the flour will easily become glutenous.
Cover the egg yolk paste with a wet towel and set aside. Preheat the oven to 170 degrees, or 190 degrees for upper heat and 150 degrees for lower heat.
Take out the egg white liquid and sift in cornstarch and cream of tartar.
Use the egg beater to speed 1, beat the egg whites into fish-eye bubbles, and add 1/3 of the white sugar.
Continue to beat the egg whites at speed 1, then add the remaining white sugar in two batches and beat the egg whites until stiff peaks form. Hard foam: The whisk lifts up the egg whites, and the egg whites form small peaks.
Pour 1/3 of the egg white paste into the egg yolk paste, stir quickly and evenly. Toss: Stir from the bottom up like a stir-fry. Pour the mixed egg yolk batter back into the egg whites and mix quickly to form a banana coconut cake batter. Pour the cake batter into the mold from a height of 30cm and shake it 8 times to release air bubbles.
Put the banana coconut chiffon cake batter into the lower shelf of the preheated oven, bake at 170 degrees for 50 minutes, and flip it upside down! After completely cooling, unmold. In this way, you will make a soft and delicious eight-inch banana coconut chiffon cake. Follow my instructions and you can give your "friend" a delicious fruit birthday cake.