Banana Chiffon Cake

Ingredients

• 300 gr banana, mashed
• 7 egg yolks
• 60 g of powdered sugar
• 135 gr wheat flour
• 1 tbsp cornstarch
• 1/2 tsp salt
• 80 ml cooking oil
• 100 ml thick coconut milk
• 7 egg whites
• 1 tbsp lime juice
• 60 g of powdered sugar

How to make

• 1. Mix the eggs, sugar and salt, beat with a whisk until the sugar is dissolved, add the oil and coconut milk, stir again.
• 2. Enter the smooth banana, flour and cornstarch, stir until smooth and no lumps, set aside.
• 3. Beat egg whites and lime juice until foamy, add sugar gradually while beating until soft peaks.
• 4. Mix the egg white mixture into the egg yolk mixture, stirring with a spatula until well combined.
• 5. Pour into a chiffon tin uk 22 cm, oven at 180 ° heat up and down for 60 minutes (cooked), remove from heat.
• 6. Immediately turn the pan to cool. Remove the cake with the help of a sharp knife, cut into pieces and ready to serve.

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