Light Banana Cake | 輕盈香蕉蛋糕

Butterless banana cake with egg fragrance 沒牛油的香蕉蛋糕, 可以多吃幾件 !

Light Banana Cake 輕盈香蕉蛋糕 自家烘焙 食譜 home baking recipes


Ingredients|材料:
yield: 21x11x6cm medium loaf | 1個8.5"長方形蛋糕

(A) 
5  egg yolks | 蛋黃
10g  Icing sugar (Fine granulated sugar) | 幼砂糖 (上白糖或太古糖粉)
18g  Vegetable (or olive) oil | 菜油 (或橄欖油)
70g  Fresh milk, room temperature | 鮮奶 (室溫回溫)
90g  Cake flour, sieved | 低根麵粉,過篩
10g  Bread flour, sieved | 高根麵粉,過篩
1/4 teaspoon Baking powder (optional), sieved | 1/4茶匙泡打粉 (不加也可以)過篩

(B)
5 egg whites | 蛋白
40~50g Icing sugar (Fine granulated sugar) | 幼砂糖 (上白糖或太古糖粉)

(C)
1/2 banana, mashed (about 55g) | 半只香蕉,用叉先搗成蓉


Steps | 做法 :

Light Banana Cake 輕盈香蕉蛋糕 自家烘焙 食譜 home baking recipes Light Banana Cake 輕盈香蕉蛋糕 自家烘焙 食譜 home baking recipes
Light Banana Cake 輕盈香蕉蛋糕 自家烘焙 食譜 home baking recipes Light Banana Cake 輕盈香蕉蛋糕 自家烘焙 食譜 home baking recipes
Light Banana Cake 輕盈香蕉蛋糕 自家烘焙 食譜 home baking recipes Light Banana Cake 輕盈香蕉蛋糕 自家烘焙 食譜 home baking recipes
Light Banana Cake 輕盈香蕉蛋糕 自家烘焙 食譜 home baking recipes Light Banana Cake 輕盈香蕉蛋糕 自家烘焙 食譜 home baking recipes
Light Banana Cake 輕盈香蕉蛋糕 自家烘焙 食譜 home baking recipes Light Banana Cake 輕盈香蕉蛋糕 自家烘焙 食譜 home baking recipes
Light Banana Cake 輕盈香蕉蛋糕 自家烘焙 食譜 home baking recipes Light Banana Cake 輕盈香蕉蛋糕 自家烘焙 食譜 home baking recipes
  1. 焗爐先以210°C預熱。
  2. 焗盤貼上焗盤紙。
  3. 在大攪拌盤用打蛋器打起蛋黃和(A)材料的糖,大概5分鐘,加入鮮奶和油攪拌均勻,蛋漿做好,備用
  4. 在另一個中型(或大型)攪拌盤用電動打器打起蛋白(注意: 不可沾糖、油或水),打起了蛋白加入(B)材料的糖再打起。將1/3打起的蛋白加入上面做好的漿,用橡膠刮刀攪勻。
  5. 加入過篩粉類和香蕉蓉,用橡膠刮刀仔細地混合,再加入剩下2/3打起蛋白,用橡膠刮刀仔細地混合。(注意: 不要攪過多,否則空氣跑掉,蛋糕便不鬆軟了!)
  6. 倒入已放烘焙紙的焗模中,放入已預熱的焗爐並調至200°C,焗約20分鐘至金黃色,用竹籤或筷子斜插入蛋糕內,竹籤出來沒黏著蛋漿表示熟透了。
  7. 取出已焗好蛋糕,脫模放涼架(避免水蒸氣弄潮蛋糕),即可食用。
    1. Preheat oven to 210°C.
    2. Line the base and sides with baking parchment.
    3. In a large mixing bowl, hand whisk egg yolks with sugar from (A), takes about 5 minutes, then add milk and oil, hand whisk well. Set egg batter aside.
    4. In a separate medium (or large) mixing bowl, whisk egg white with electric egg mixer until firm (note: DO NOT let egg white stain with sugar, oil or water).  Add sugar from (B), whisk until firm. This takes several minutes. Fold in 1/3 whisked egg white into egg batter, scrapper well.
    5. Fold in sieved flour and sieved baking powder into egg batter, mashed banana, scrapper well, add remaining 2/3 whisked egg white, scrapper well.  (Note: Scrape too much will force air out and the cake will not be fluffy!)
    6. Scrape the batter into baking pan with baking parchment, bake in preheated oven and adjust it to 200°C, bake around 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
    7. Take out the cake and let cool on a wire rack. Serve.

    *Tips | 心得 :
    • 蛋白不可沾糖、油或水,否則蛋白打不起
    • Avoid egg white stains with sugar, oil or water.

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