Let's bake together with Cai Cai! With just one banana, a little brown sugar, a few eggs, and some flour, you can make fluffy and soft banana brown sugar mini cakes! They have a fragrant aroma of brown sugar and a distinct banana flavor. They're also delicious after being chilled in a water bath! Ingredients: 5 egg yolks + 1 whole egg (approximately 145g), 5 egg whites (approximately 170g). Egg sizes may vary, so it's recommended to weigh them first.
Materials
Make it yourself! This way of cooking ripe bananas is really delicious! Here are the steps:
Separate the egg whites and yolks beforehand. The bowl for the egg whites should be clean and dry. You can freeze the egg whites briefly. Use ripe bananas, not unripe or hard ones. Mash the bananas with a spoon first.
Sift the mashed bananas to remove the coarse fibers.
Add egg yolks and whole eggs to the sieved banana puree and mix well with a hand whisk.
Add salt and mix well.
Add corn oil and mix thoroughly with a hand whisk until the corn oil is completely absorbed and melted.
Add the sifted cake flour and mix well with a hand whisk.
The mixed egg yolk batter has a strong banana flavor. Set the prepared egg yolk batter aside.
The brown sugar used for whipping egg whites is very fine and without granules. If your brown sugar has granules, sift it before using it.
Before whipping the egg whites, preheat the oven. Place a baking pan filled with water on the bottom rack of the oven and a wire rack on the middle rack. Preheat the oven to 150-160 degrees Celsius.
Add a few drops of lemon juice or white vinegar to the egg whites, then add brown sugar and whisk until the meringue has clear, smooth peaks and forms soft, droopy hooks when the whisk is lifted. The whipped egg whites should be slightly softer than those for chiffon cakes and slightly firmer than those for Swiss rolls.
Add about 1/3 of the meringue to the egg yolk mixture and fold it in gently with a spatula.
Pour the mixed egg yolk mixture back into the remaining meringue and fold it in gently until combined.
The mixed cake batter is smooth and does not deflate.
Transfer the prepared cake batter into a piping bag.
Squeeze the mixture into a mold lined with parchment paper and remove any large air bubbles from the surface.
Place in a fully preheated oven and bake at 110 degrees Celsius for 20 minutes, then at 135 degrees Celsius for 25 minutes, and finally at 160 degrees Celsius for 5 minutes. These times and temperatures are for reference only and should be adjusted according to your oven.
Baking in progress~
Baking is complete! Gently tap the mold, then unmold onto a cooling rack. Wait about ten minutes before peeling off the parchment paper.
If the cake batter doesn't deflate and the temperature is well controlled, the surface won't crack, and the cake won't peel off if the baking time is sufficient.
Cute little cakes~
The cake is soft and fluffy, with air pockets that seem to breathe.
You can taste a very strong banana flavor. It uses a double-layer water bath method, and the texture will be even smoother after refrigeration.
Delicious and easy to make, quickly prepare this for the kids in your family!
Try it! | This way of cooking ripe bananas is really delicious!
Choose ripe bananas, not unripe or hard ones. Eggs vary in size and weight, so it's recommended to weigh them beforehand. If the brown sugar used for whipping egg whites has granules, sift it before use. Whip the egg whites to stiff peaks, slightly softer than the peaks of a chiffon cake but slightly firmer than the hook of a Swiss roll. The time and temperature are for reference only; adjust according to your oven.
