ミル・プランタン　ケーキ教室　バナナシフォンケーキ

This is a cake class at Mille Printemps in Kugenuma, Shonan. This time, we're making a banana chiffon cake. Ingredients: Makes enough for one 17-18cm chiffon cake pan 3 large eggs 15g canola oil or salad oil (1.5 tablespoons) 80g bananas (just under 1 banana) A little lemon juice A few drops vanilla extract 1 tablespoon water 2 pinches of salt 40g sugar (for the egg yolk mixture) 75g plain flour 40g sugar (for the egg whites) Directions: 1. Set the oven to 180°C. 2. Measure out 40g portions of sugar. 3. Crack the eggs into separate bowls and chill the egg whites in the refrigerator. 4. Mash the banana well with a fork on a plate, then add the lemon juice, water, and vanilla extract. 5. Put the egg yolks, canola oil, salt, sugar, and flour into a bowl and whisk until smooth. Add the mixture prepared in 4. (Egg Yolk Batter) 6. Whip the chilled egg whites with a hand mixer. Once fluffy, add the sugar in two batches and whisk further to make a firm meringue. 7. Add one-third of the meringue to the egg yolk batter and mix with a whisk. Finally, replace the whisk with a rubber spatula and stir from the bottom. 8. Pour the batter into the mold. 9. Bake on the bottom rack of the oven at 180°C for 25-27 minutes. Rotate the mold every 20 minutes or so. 10. Bake time varies depending on the size of your mold. 11. For smaller molds (13-14cm diameter), bake for 20-25 minutes. 12. Be sure to fill the mold 70-80% full with batter. If you add more than this, it will expand and overflow while baking. 9. After removing from the oven, shock the cake twice, then invert the pan and let it cool. Once it has completely cooled, remove from the pan. ★ If you shock the cake, the puffed top will not shrink. On the day of baking, it will be very fluffy and difficult to cut, but refrigerating it for a day will make it easier to cut. Be sure to store it in the refrigerator and enjoy within 2-3 days. Serve with fresh cream, if desired. ★ Some people may think of chiffon cake as a baked confectionery because it is pre-baked, but since it contains added moisture, it is a semi-perishable dessert. Be sure to store it in the refrigerator. ★ It can also be frozen, so if you want to keep it in good condition for a long time, cut it into pieces, place it in a storage container, and store it in the freezer. ◎ Click here for plain chiffon cake.    • 007【フランス菓子屋さんが教える】絶品シフォンケーキ《お店レシピ公開》   ◎ Click here for tea chiffon cake.    • ミル・プランタン　ケーキ教室　紅茶のシフォンケーキ   ★ Shonan Kugenuma Cake Shop "Mille Printemps" Store Information: Website: https://mille-p.com/ Instagram:   / shonan_mille_printemps   #chiffon #chiffoncake #bananachiffon #bananachiffoncake #banana #chiffoncake #chiffon #easy #restaurantrecipe #easysnackrecipe #fluffy #fluffy #milleprintemps #easyrecipe #justmix #justmix #frenchpastry #cakeshop #baking #sweets #MillePrintemps #HomemadeSweets #HomemadeSnacks #Snacks #CakeClass #CakeBaking #BeginnerCakeBaking #FujisawaSweets #Kugenuma #ShonanSweets #Recipes #CakeShop #Parent-ChildCooking #Parent-ChildPastryClass