Personal Recipe Record:
– Banana: 140g
– Eggs: 5
– Low-gluten flour: 80g
– Corn oil: 25g
– Fine sugar/sugar substitute: 35g
– 8-inch mold: 1
Prepare tools beforehand as baking requires multiple utensils. Mash bananas into paste and separate egg whites from yolks. Mix egg yolks with banana paste until uniform, then incorporate corn oil.
Sift low-gluten flour into the mixture and stir in a Z-shaped motion to prevent gluten formation. Preheat oven to 150°C.
Beat egg whites, gradually adding sugar in 2-3 batches. Start at high speed until frothy, then reduce to low speed until stiff peaks form. Gently fold one-third of the meringue into the banana-egg yolk batter with a spatula.
Combine the mixture with the remaining meringue, folding until homogeneous with no visible bubbles. Pour batter from a height into the mold to eliminate large air pockets. Tap mold gently to release trapped air.
Bake at 150°C for 30 minutes, then cover with foil and bake for another 10 minutes. Clean tools promptly after use. Remove cake from oven and tap to release steam.
Invert cake to cool completely to prevent shrinkage. Use a spatula to demold after full cooling. The texture is dense and delicious.
