【cc】香蕉戚風蛋糕 Banana Chiffon Cake

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📎食譜 Recipe
材料配方 Ingredients：（六吋戚風蛋糕烤模 6 inch cake mold)
蛋黃 4個 / Egg yolk 4pieces
植物油 30克 / Vegetable oil 30g
鮮奶 15克 / Milk 15g
香蕉泥 170克 / Mashed banana 170g
低筋麵粉 80克 / Cake flour 80g
蛋白霜Meringue：
蛋白 4個 / Egg white 4 pieces
細砂糖 55克 / Castor sugar 55g
製作步驟 Instructions:
1.將蛋黃放入碗中打散至蛋黃顔色變淡及稍微蓬鬆, 加入鮮奶混匀，然後加入植物油繼續攪拌均匀。將香蕉泥倒入盆中混匀，之後加入過篩的低筋麵粉攪拌均勻至無粉粒即可，不用過度攪拌。
Place the egg yolks in a bowl and beat well until it is slightly fluffy and white, then add the fresh milk and mix well. Add the vegetable oil and continue stirring until well combined, then add the mashed banana and continue mixing. After that, add the sieved cake flour. Stir until there are no lumps, but do not overmix.
2.將蛋白放入攪拌盆中，用打蛋器打至出現大泡泡，加入1/3的砂糖攪拌至出現細泡泡后，再加入另外1/3的砂糖繼續攪拌， 之後加入剩餘的砂糖攪拌至堅挺狀態呈現小尖勾。
In a separate mixing bowl, beat the egg whites with an electric mixer until large bubbles form. Add 1/3 of the sugar and continue to beat until small bubbles form. Add in another 1/3 of the sugar and continue mixing. Finally, add the remaining sugar and beat until the mixture becomes stiff and forms small peaks.
3.取1/3的蛋白霜加入蛋黃麵糊混合均匀， 之後將蛋黃麵糊倒入蛋白霜中繼續混合均匀，用翻拌的手法混匀。請勿過度攪拌以避免消泡。
Add the 1/3 of the meringue to the egg yolk batter and mix well. Pour the egg yolk batter into the meringue. Gently fold the mixture together using a spatula, being careful not to overmix and deflate the batter.
4.將麵糊倒入蛋糕烤模裡, 之後把蛋糕烤模往桌子上輕敲幾下排出空氣。
Pour the batter into the cake mold, then gently tap the cake mold lightly on the table to remove air bubbles
5.放入已預熱烤箱175攝氏度烘烤15分鐘，然後降溫至165攝氏度，繼續烘烤20-25分鐘（根據自己的烤箱溫度調整時間）。將木籤或牙籤插入蛋糕中，如果牙籤拿出來時是乾净及沒有濕麵糊，那麽戚風蛋糕就好了！
Bake the cake in the preheated oven at 175°C for 15 minutes, then lower down the oven temperature to 165°C and continue bake for 20-25 minutes (Everyone's oven is different, you have to adjust the temperature and baking time). Test the cake by inserting a toothpick or wooden skewer into the center and If it comes out clean and without wet batter, the chiffon cake is done.
6.出爐后，將蛋糕倒扣在涼架上，徹底放涼后才可以脫模。放涼后，先把蛋糕的邊緣輕輕按壓進去，輕輕按壓中心煙囪的部分，頂起底部，將蛋糕溫柔地脫模, 之後就可以享用這美味又可口的香蕉戚風蛋糕啦！
After being out of the oven, invert the cake onto a cooling rack and allow it to cool completely before demoulding. After cool completely, press gently the edges of the cake to release it from the mold. Gently press the center of the cake chimney, then lift the bottom. Gently demould the cake. Now you can enjoy this delicious and fluffy banana chiffon cake!
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我不是老师，单纯因为喜欢烘焙，所以开始自学烘焙！純粹分享我个人的小小烘焙制作, 欢迎大家一起交流。如果你喜歡我的影片請別忘了【訂閱 & 按讚）。I'm not a baking teacher, just because I love and enjoy baking, so I started to learn baking myself. Purely sharing my personal little baking production, welcome everyone to communicate. Let's learn and grow together. If you like my video, don’t forget to like, share and subscribe to my channel.
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[@jennytan6366]

May I kno wat is the size of the chiffon pan

[@FlournFlowBake]

Hi, the size of the chiffon pan is 18cm