coconut banana chiffon sandwich 香蕉椰浆戚风三明治

Ingredients (makes a 17cm chiffon cake)

4 egg yolk
36g coconut oil (corn oil is ok, but coconut oil gives it a really nice fragrance)
65g coconut milk
78g cake flour, sifted
108g mashed banana

4 egg white
70g caster sugar

食材 （可做一个 17厘米戚风蛋糕）

蛋黄 4颗
椰子油 36克（也可用粟油替代；但本人强推用椰子油，因做出来的蛋糕特香）
椰浆 65克
蛋糕粉 78克，过筛
香蕉泥 108克

蛋白 4颗
70克绵白糖

Directions/做法

– beat egg yolk slightly then add in oil. blend well and add in coconut milk
蛋黄略打散后，加入油、拌匀。加入椰浆

– add in sifted flour in 2 additions and beat till batter is no longer lumpy
面粉分两次加入蛋黄糊，拌至无颗粒

– stir in mashed banana. set batter aside
加入香蕉泥。待用

– add sugar into egg white in 3 additions and beat till stiff and shiny peak
白糖分三次加入蛋白，打至呈小尖角

– fold egg white meringue into egg yolk batter in 3 additions. pour batter into pan and tap (pan) on table top a couple of times to remove big bubbles. bake in preheated oven of 170 degrees C for 40-45 mins
蛋白霜分三次翻拌入蛋黄糊。面糊倒入烤盘，在案板上轻轻敲几次以去除大气泡。送入预热至 170摄氏度烤箱烤 40-45分钟

– allow to cool before unmoulding. cut cake and slit a slice into half (do not slit the entire cake). top with whipped cream and fruits/nuts as desired
蛋糕冷却后才可脱模。蛋糕切片后，将一片分半（蛋糕不可切断）。裱上打发奶油，以水果和干果装饰

– serve and enjoy. embosser was purchased from here
上盘、享用。烙印是这儿淘滴

Pollution index: hong kong