无油版的戚风蛋糕，加入了香蕉泥以及蜂蜜，
口感还是松软湿润的。
香蕉蜂蜜戚风蛋糕
材料： 8寸中空戚风圆模
蛋黄 5个
香蕉 100克
柠檬汁 1/4茶匙
蜂蜜 30克
牛奶 35克
低筋面粉 100克
蛋白 5个
细砂糖 30g
柠檬汁 1/2茶匙
线条 ~ 巧克力粉 适量
做法：
1. 香蕉压成泥，加入柠檬汁拌匀。
2. 蛋黄+蜂蜜+牛奶，用打蛋器搅拌均匀。
3. 加入香蕉泥拌均匀，筛入低粉，拌均至无粉粒状。
4. 蛋白加柠檬汁打起泡状，分次加入细砂糖，打发成尾端挺立的蛋白霜。
5. 将1/3蛋白霜加入蛋黄糊中，用橡皮刮刀拌匀。
6. 然后倒入其余的蛋白霜，混合拌成均匀的面糊，分成3份。
7. 将1份的面糊倒入戚风模，筛入一层巧克力粉。再倒入另一份的面糊，筛入一层巧克力粉。接着把最后一份面糊倒入，敲出气泡。
8. 放进预热170度的烤箱，烤40分钟或至熟。
9. 出炉倒扣，待凉。
Banana Honey Chiffon Cake
Ingredients: 8” chiffon mould
5
egg yolks
100g
mashed banana
1/4tsp
lemon juice
30g
honey
35g fresh milk
100g cake flour
30g castor sugar
1/2tsp lemon juice
some cocoa powder
Method：
1. Add in lemon juice into mashed banana，mix well.
2. Combine egg yolks，honey and milk in a mixing bowl.
3. Add in mashed banana stir well to combine.
4. Sift in cake flour，mix well，set
aside.
5. Beat egg white
with lemon juice until frothy and add in the sugar in 3 batches. Beating till
shiny peaks.
6. Add 1/3 egg white
into egg yolk batter and fold well.
7. Pour the
batter back to the 2/3 egg white and fold into a smooth batter. Divide into 3
portions.
8. Pour the 1/3
batter into chiffon mould, evenly sift a thin layer of cocoa powder over.
Repeat the same method of the rest batter，tap
pan on table a few times to remove air bubble.
9. Bake in
preheated oven at 170C for 40 minutes or until cooked.
10. Remove from
oven，invert cake onto table until completely
cooled. （Recipe adapted from here）
This post is linked to the event Little Thumbs Up (March 2015 Event: Honey)
organized by Zoe (Bake for Happy Kids) and Doreen (My Little Favourite DIY) and
hosted by Joyce (joycescapade.com).
