Saturday, March 19, 2016

香蕉蜂蜜戚风蛋糕 Banana Honey Chiffon Cake



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


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

5 egg whites 
30g castor sugar
1/2tsp lemon juice

some cocoa powder


1. Add in lemon juice into mashed bananamix 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 (

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