用APP打开 
香蕉戚风蛋糕（Banana Chiffon Cake）
用料
香蕉戚风蛋糕（Banana Chiffon Cake）的做法步骤
准备所需要的用具。Prepare all the tools. 1. 电动打蛋器—打蛋清 2. 手动打蛋器—打蛋糕液 3. 电子秤 4. 圆形活底蛋糕模具（6寸/8寸） 5. 打蛋盆 & 打蛋清盆（不锈钢） 6. 烤箱 7. 硅胶刮刀 1. Electric beater - Whisk egg whites 2. Hand beater - whisk cake liquid 3. Electronic scale 4. Circular loose-bottom cake mould (6in / 8in) 5. Cake liquid bowl & Egg White bowl (stainless steel) 6. The oven 7. Silicone spatula
准备好所有的食材，并按照材料表中所需要的克数来准备相对应的食材。 Prepare all the ingredients and prepare the corresponding ingredients according to the number of grams required in the ingredients list.
将称好的65克香蕉用打蛋机在盆中打成泥状，如果家里有料理机或者是榨汁机的也可以使用他们将香蕉弄成泥状哦，方法随意！香蕉泥打的越细腻，最后做出来的戚风蛋糕的口感就会更好。 Use an electric beater to puree the weighing 65g bananas in a bowl. If you have a blender or juicer at home, you also can use them to puree the bananas. The finer puree, the better the chiffon cake.
在打好的香蕉泥中加入20克（20毫升）的脱脂牛奶，在香蕉泥中加入脱脂牛奶是因为牛奶可以给蛋糕增添香味，做出来的蛋糕味道也会更好。 Add 20g (20ml) of skimmed milk to the puree because the milk can make it taste better.
加入称好的食用油，我这里用的是花生油，油的用量可以自行调整，只放5克的油是因为要控制整体的卡路里，但是要是不放油的话，蛋糕的口感就没有那么细腻，会比较干。一定的一定就是要将香蕉泥，脱脂牛奶和食用油搅拌均匀哦！ Add the measured oil and you also can adjust the amount of oil. Only 5 grams of oil is used, because we have to control the overall calories, but without oil, the cake will not taste as good and will be dry. Be sure to mix the puree, skimmed milk and oil.
加入称好的34克低筋面粉和8克的玉米淀粉。⚠️新手注意啦，在搅拌的过程中，千万不能打圈将粉与液体搅拌，不能搅拌的时间过长，用力也不能很大，否则就会出筋，这样在蛋糕放凉之后，就会出现回缩的现象！！！将面糊像画“一”字轻轻地搅拌至顺滑，没有生粉颗粒即可。 Add 34 grams of cake flour and 8 grams of cornstarch. Novice attention! In the process of stirring, must not circling stir the cake flour and cornstarch with liquid , the stirring time can not be too long, the stirring force also can not be very big, otherwise it will gluten, so in the cake cool, there will be shrinkage phenomenon!! Stir the batter gently like drawing “一” until smooth and there are no powder particles.
在搅拌好的面糊中加入称好的34克鸡蛋黄，并搅拌均匀。这时搅拌的手法并没有什么硬性规定与要求，打圈或是像之前那样画“一”都是可以的。 Add 34 grams of egg yolk to the batter and mix well. There is no rigid requirement for the stirring, and the circling stirring or to stir like “一” which we did in the last step is fine.
打发蛋清前得先预热烤箱！！！这一步要是忘了，就会提升戚风蛋糕的失败率，血的教训啊！预热烤箱150度。 Preheat the oven before whisking the egg whites!! If you forget this step, it will increase the failure rate of chiffon cake. Preheat the oven to 150 degrees.
打发蛋清！！！这一步尤其重要，蛋清在戚风蛋糕中是撑起蛋糕的主要缘由。将称好的78克蛋清加入到一个无水无油的不锈钢盆中，只要盆中有一点杂质，那么蛋清是永远都打不起来的。 Whip the egg whites!! This step is especially important as egg whites are the main reason for bulking up the chiffon cake. Weigh 78 grams of egg white into a stainless steel basin without any oil and water, as long as there is a little impurities in the basin, so egg white is never worked.
加入2克的柠檬汁。柠檬汁的用量其实也可以稍微的随意一点，加入柠檬汁后可以提升蛋白霜的稳定性，也可以使蛋糕的口感更加蓬松，所以柠檬汁或者是醋在打蛋白时是必不可少的。 Add 2 grams of lemon juice. The amount of lemon juice can also be a little more casual, adding lemon juice can improve the stability of meringue, can also make the cake taste more fluffy, so lemon juice or vinegar is essential when whisking egg whites.
加入1/3称好的代糖，并用电动打蛋器（高档）打发至起泡。再加入1/3代糖，将原本的大气泡打发至小气泡，蛋清逐渐变得又白又细腻的时候，再加入最后的1/3代糖，将电动打蛋器调至中档打发至硬性发泡（大概是八分）就可以了哦～ Add 1/3 of the weight of sugar substitute and whisk with electric beater (high grade) until frothy. Add another 1/3 of the sugar, whisk the original big bubbles to small bubbles, and when the egg whites gradually become white and delicate, add the last 1/3 of the sugar, turn the electric whisk to medium and whisk until the hard foam (about level eight of whisk) is ready.
打发完蛋清之后，可以将盆倒扣过来（危险动作，新手请勿模仿），如若蛋清一动不动，也没有掉下来，那么这个蛋清就是打发好了的！新手的话，可以看电动打发器的头部上的蛋清是否有直直的竖起来，要是有一点弯曲都是不行的哦！ When the egg whites are finished, turn the bowl upside down (dangerous movements, beginners are not allowed to imitate). If the egg whites do not move and do not fall off, then the egg whites are ready! For beginners, check to see if the egg whites on the head of the electric beater stand up straight, if they are bent a little which means they are not ready.
将打发好的1/3蛋白糊加入到面糊中，顺时针的搅拌，一定要顺着一个方向搅拌，因为这样可以减少产生气泡，过多的气泡会导致烤出来的蛋糕组织没有那么的好。 Add a third of the meringue to the batter and stir clockwise, always in one direction, as this will reduce the number of bubbles in the beater. Too many bubbles will cause the cake to be less well organized.
在看到面糊中没有黄色蛋液时，加入剩下的蛋白糊，用同样的方法搅拌，最好在搅拌的过程中，左手转盆，因为这样每一个部分都会绊到，会使面糊更加的均匀。如果在搅拌的过程中遇到有块状的蛋白，可以使用“切刀法”将蛋白打散。新手切记：在搅拌时，动作一定要快，不然的话蛋白糊容易消泡，这样蛋糕就膨不起来了。 When there is no yellow yolk liquid in the batter, add the remaining meringue and stir in the same way, preferably with the left hand, which will make the batter more uniform. If you encounter clumps of egg whites while stirring, use the "knife method" to break them apart. Novice remember: when stirring, the action must be fast, otherwise the egg white paste easily defoaming, so the cake will not bulk up.
将混合均匀的蛋糕糊倒入六寸的圆形活底蛋糕模具中，倒的时候需要拉开一些距离，这样蛋糕糊在掉落的过程中可以消一些大气泡。 Pour the mixture into a six-inch circular cake mold, leaving a bit of space between the mixture and the mould to remove large bubbles when the cake batter falls.
倒入后轻震两下模具，模具就像从高处垂直坠落一样，这样可以消一些气泡。要是实在是还有一些小的气泡，也可以用牙签将他们戳破。 After pouring in, gently shake the mold twice, as if it were plummeting from a high place, so that some of the bubbles can be removed. If there are still some small bubbles, you can puncture them with a toothpick.
将模具放入预热好的烤箱中，150度烤55分钟。 Place the mold in the preheated oven and bake at 150 degrees for 55 minutes.
蛋糕烤好后，马上拿出来倒扣在架子上放凉。必须在完全放凉，不能有一点余温中脱模。最好放凉后，放入冰箱冷藏至少一小时再脱模，这样蛋糕组织冷藏变硬后就不会塌。 Once the cake is baked, remove and place upside down on a frame to cool. It must be completely cooled without any residual heat. It's best to let cool and refrigerate for at least an hour before unmolding, so that the cake tissue doesn't collapse as it hardens.
Finally！！！上成品喽。 Finally!!! There is the finished product.
这样的一个低糖低油的香蕉戚风蛋糕总热量是422千卡，平均切成4块的话，一块也只有105.5千卡哦～这样的热量对减肥人士真的非常友好，美味又健康，完全没有任何负担！ The total calorie of this low sugar low oil banana chiffon cake is 422 kcal. If cut into 4 pieces on average, one piece is only 105.5 calories. These calories are really friendly to dieters, delicious and healthy, and completely free of burden!
这款蛋糕对糖尿病人也是非常友好的，吃一块是完全没有问题的。虽然吃起来甜，但是含糖量不高，可以解解嘴馋哦！糖尿病人是完全可以使用全脂牛 最适合的香蕉奶而不是像减肥人士使用脱脂牛奶或者是低脂奶的，因为全脂奶里面含有的3.4g/ml的碳水化合物，这比其他的奶要少。在选香蕉的时候也要非常注意，不可以选特别熟的，就像已经长斑点的或是特别黄的香蕉是万万不能吃的，因为他们含糖量太高，要选刚刚熟的了，但是没有完全熟的香蕉。如图：第二个间隔的香蕉是最适合糖尿病人食用的，它含有很高的纤维和含糖量很少。 This cake is also very diabetes-friendly and you can eat a piece of it without any problems. Although eat sweets, but the sugar content is not high, can solve the greedy. Diabetics are perfectly able to use pure milk to make it because it contains fewer carbohydrates which is 1.4g/ml than skimmed milk or low-fat milk. When choosing bananas, you should also be careful not to choose bananas that are too ripe, just like those that are spotted or yellow should not be eaten because they are too high in sugar. Choose bananas that are just ripe, but not completely ripe. Pictured: The second spaced banana is best for diabetics because it's high in fiber and low in sugar.
香蕉戚风蛋糕（Banana Chiffon Cake）的小贴士
1. 分离蛋清的时候，蛋清里一定不能混入蛋黄，这是做戚风蛋糕最基本的要求，因为如果在蛋清中混入了一点点的蛋黄，那个蛋清都打不起来，就等于报废了。 When separating the egg whites, the yolk must not be mixed in the egg white, which is the most basic requirement for making chiffon cake. Because if a little yolk is mixed in the egg white, the egg white can not be beat, which is equivalent to being discarded. 2. 配方表中的克数并不是硬性要求，出现一两克的偏差是完全没有问题的，不过蛋清千万不能少了，如果蛋清要是少了，那么蛋糕是很难被支撑起来。 The number of grams in the recipe table does not have rigid requirement, and there is no problem with a deviation of one or two grams. However, egg white should not be less. If the egg white is less, then the cake can hardly be bulked up. 3. 在打发蛋清的时候一定不能打过头，也就是打到干性发泡，打到八分是最好的，否则是很容易在烤的时候蛋糕表层开裂。 When whisking the egg whites, do not beat until the egg whites are dry and foamy. Beating to 80 percent is the best, otherwise, it is very easy to crack the cake surface during baking. 4. 蛋糕糊最好是占据模具的7-8分满，太多容易溢出或者是蛋糕表面开裂，太少的话，蛋糕会比较干，口感没有那么好。 The cake batter is best to occupy 7-8 parts of the mold, too much is easy to overflow or the cake surface cracks, too little, the cake will be dry and don't taste good. 5. 这款戚风蛋糕的口感会比一般的戚风蛋糕要湿，所以新手第一次做的时候一定要在烤好后，用牙签插一下看看是否有粘液带出，没有的话就是熟了。方法二：在烤的时候，蛋糕会膨胀，在膨胀到一定基础之后就会保持不变，但是在最后可以很明显的发现蛋糕在烤的过程中回缩了一点，只要它回缩了一点，那么它就熟了。 The taste of this chiffon cake will be different than the ordinary chiffon cake which will taste wetter, so the novice must be sure to insert it with a toothpick to see if there is any slime out, if not, the cake is baked. Another method is that when the cake is baked, it will expand. After it reaches a certain base, it will remain the same. But in the end, it can be clearly found that the cake shrinks a little in the baking process, then the cake is baked. 6. 烤箱的温度和烤蛋糕的时间也不是固定的的，每个烤箱的“脾气”都是不一样的。总而言之，温度和时间主要是取决于自家烤箱的温度。 The temperature of the oven and the time of baking the cake are not fixed. The "temper" of each oven is not the same. In conclusion, the temperature and time depend mainly on the temperature of your oven.
作者的其他菜谱
