Authorfoodistisch
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Many of you were interested in the recipe of the cake I posted last week in my story that my sister made 😀 She adapted the recipe from @stephiestephy 🥰
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You can find Stephie's original youtube video under the title: 【古早味】【核桃香蕉蛋糕做法】【SUPER SOFT AND MOIST WALNUT BANANA CAKE RECIPE】STEPHIE'S KITCHEN

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jiggly chiffon banana cake

Yields1 Serving

1

PREP.: Line parchment paper at the inside of a appr. 16cm cake form. Break a handful of walnuts into smaller chunks.

2

In a large bowl, mash the 2 bananas with a fork or a processor.

3

In another bowl, microwave the 40g oil for a minute. Shift 85g flour to the warm oil afterwards and mix together until well combined. Add in the 4 egg yolks and the 20g milk. Stir everything together. Add in your mashed bananas. Mix everything together to a smooth batter. Set aside.

4

In another bowl, beat the 4 egg whites with a pinch of salt until soft peaks form. Add the 20g of sugar and beat until firm and glossy.

5

Gently fold 1/3 of the beaten egg white into the yolk batter. Then gently fold in the remaining beaten egg whites.

6

Pour the batter into your cake form. Shake it lightly to remove air bubbles. Sprinkle a handful of walnut chunks on top.

7

STEAM BAKE in a water bath: Place the cake form into a larger deeper plate to avoid water leaking in. Transfer both the cake form with the plate it's in to a deep baking tray. Fill the deep baking tray about 2-cm high with hot water and put it in the oven.

8

Steam bake it at 150° celsius in the center of the oven for about 25-30 minutes when it's golden brown. Use another tray or baking paper to cover the cake to stop the top of the cake from getting burned. Continue to steam bake it for 30 minutes until the cake has risen.

9

Remove from the oven and slightly drop it on your counter to avoid shrinking. Remove the cake form and then the parchment paper.

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Ingredients

Directions

1

PREP.: Line parchment paper at the inside of a appr. 16cm cake form. Break a handful of walnuts into smaller chunks.

2

In a large bowl, mash the 2 bananas with a fork or a processor.

3

In another bowl, microwave the 40g oil for a minute. Shift 85g flour to the warm oil afterwards and mix together until well combined. Add in the 4 egg yolks and the 20g milk. Stir everything together. Add in your mashed bananas. Mix everything together to a smooth batter. Set aside.

4

In another bowl, beat the 4 egg whites with a pinch of salt until soft peaks form. Add the 20g of sugar and beat until firm and glossy.

5

Gently fold 1/3 of the beaten egg white into the yolk batter. Then gently fold in the remaining beaten egg whites.

6

Pour the batter into your cake form. Shake it lightly to remove air bubbles. Sprinkle a handful of walnut chunks on top.

7

STEAM BAKE in a water bath: Place the cake form into a larger deeper plate to avoid water leaking in. Transfer both the cake form with the plate it's in to a deep baking tray. Fill the deep baking tray about 2-cm high with hot water and put it in the oven.

8

Steam bake it at 150° celsius in the center of the oven for about 25-30 minutes when it's golden brown. Use another tray or baking paper to cover the cake to stop the top of the cake from getting burned. Continue to steam bake it for 30 minutes until the cake has risen.

9

Remove from the oven and slightly drop it on your counter to avoid shrinking. Remove the cake form and then the parchment paper.

Jiggly Souffle Banana Cake
IngredientsDirections