鍵入食材或食譜搜尋:

2009年4月9日

香蕉戚風蛋糕【去蕉食譜】Banana Chiffon Cake


很難才等到香蕉熟呢!跟著就有人催促說:『香蕉已經熟了,快快吃掉它們,否則就浪費啊!』

怎會浪費呢?有這個香蕉戚風蛋糕食譜,消去香蕉,容易到極。至喜歡吃香蕉做的蛋糕,是不是戚風,不打緊。拿熟了的香蕉去焗(烤)蛋糕,香氣滿室耶。這個香蕉戚風蛋糕,質感細緻軟綿。但因為是有香蕉茸,比一般的海綿蛋糕較為重身。吃下去,可趕走肚餓,毫不像一陣清風,不知飄到何處。

香蕉非常有益健康。眾多生果中,基絲汀一家就至愛吃它囉!拿來做甜品蛋糕,就一定很快消去。
香蕉戚風蛋糕 Banana Chiffon Cake

一個 8吋圓形活動蛋糕模

材料

蛋黃粉糊:
  • 低筋粉 80克
  • 蛋黃 3個
  • 幼砂糖 14克
  • 菜油(沙拉油) 35g
  • 牛奶 45克
  • 鹽 1/8茶匙
  • 熟香蕉 2隻(約240克)
蛋白霜:
  • 蛋白4個
  • 幼砂糖 40克
  • 塔塔粉 1/2茶匙
香蕉戚風蛋糕製作圖 Banana Chiffon Cake Procedures

做法:
  1. 預熱焗爐(烤爐)至 165C (329F)。把熟香蕉用電動搞拌機搞爛,或用木匙壓成茸,備用。
  2. 把3個蛋黃打散,加入 14克幼砂糖,搞勻至完全溶解。加入油,牛奶及香蕉茸,完全混合。篩入低筋粉和鹽拌勻,成蛋黃粉糊。
  3. 用電動搞拌機把蛋白打至略企,加入塔塔粉再打勻一會。分三次加 40克糖。蛋白打至起角及企身,即蛋白的尖峰挺立不下垂。
  4. 把打好的蛋白霜分三次,加入蛋黃粉糊,用膠刮以 fold-in方法,輕手把所有材料完全拌勻。
  5. 倒進蛋糕模。拿起往臺面上輕敲兩下,使裏面的氣泡出來。放入預熱的焗爐中,焗約 55至 60分鐘。用針或竹簽斜插入蛋糕中央,沒有粉糊黏著,即熟透。拿出焗爐,馬上反轉倒扣在鐵架上,待完全放涼後,就可以脫模。即成。


Creative Commons License 著作權所有,請勿擅自轉貼食譜全文( 簡易食譜 致)
只歡迎「部份引用」,引用時請註明「網站名稱」及「文章網址」

47 則留言 :

  1. 香蕉味的食物我最喜歡了!尤其喜愛香蕉飲品<3~
    我想問問是不是每次做戚風蛋糕都要用中間有洞的模子? 我只有圓圓的可脫底模和正方模那豈不是不可做戚風蛋糕?...><

    回覆刪除
  2. 回應 Celia:
    用中間有洞的蛋糕模的好處是令中間的粉漿容易熟,而且做這種戚風蛋糕效果最好,讓蛋糕升得高,不容易下陷。

    如果用中間沒有洞的模子,就不要太大。粉漿可以分開倒進兩個較小的模中,然後去焗。

    我曾經嘗試過用可以脫底但中間沒有洞的 3吋模子,一樣可以焗到海綿蛋糕的。當然要用幾個啦。雖然中間有些少下陷,但賣相不錯。

    回覆刪除
  3. Hi Christine, how come we don't need baking powder for this cake? Is it because it is a chiffon cake? Thank you.

    回覆刪除
  4. To panxima:
    For chiffon cakes, we only need the egg whites.

    回覆刪除
  5. Hi, Christine,

    May I know where did u get the Chiffon 蛋糕模? Cos I also live in Australia, Perth, but i could not find this type of baking tray in stores. Thanks.

    回覆刪除
  6. To 匿名:
    The chiffon mould was bought from HK. But you can get one from any kitchen shop in Australia, like Robins Kitchen. They offer many good quality bakery things, more expensive than those in HK of course. Check their website to see if they have any branches in Perth. You can explore any other kitchen shops around your suburb.

    回覆刪除
  7. Hi Christine,

    What's 低筋粉? thanks!

    回覆刪除
  8. To Michelle,
    低筋粉 is cake flour. You can get it from any supermarkets or Asian stores.

    回覆刪除
  9. Hi if I dont have cream of tartar, what else best can be replace with? whipped cream possible?

    回覆刪除
  10. To 匿名,
    Cream of tartar is an acid salt that stabilizes and gives more volume to beaten egg whites.
    If you don't have cream of tartar, replace with 1 teaspoon of lemon juice

    回覆刪除
  11. 你好,我是小貓!我照你的配方做了,麵糊拌完入模前是很稠的,用170度c烤了60分還沒熟(表面有膨脹,但用筷子插中央會黏),又再烤了15分還是沒熟(用筷子插還是會黏),後來又再烤了30分才熟,但是蛋糕都已經不成樣了?!我之前也烤過其他配方的香蕉戚風,也是烤很久才熟(比食譜上的時間還多了約45分吧)!是不是加了香蕉都會這樣?請問這是哪裡出了問題?麻煩幫我看看問題出在哪好嗎?謝謝^^

    回覆刪除
  12. 回應小貓,
    這蛋糕我焗多次了。

    看你寫的情形,可能是焗爐的問題。你的焗爐是甚麼類型?甚麼型號?看來是焗爐的溫度不夠。
    焗戚風蛋糕途中,不可打開焗爐門,溫度降低,蛋糕也扁下來的。

    回覆刪除
  13. 請問可以用巧克力代替香蕉嘛?? 份量又該會是多少呢~~??
    謝謝!! ^^

    回覆刪除
  14. 回應 April,
    當然可以。請參考這個先前寫了的朱古力戚風蛋糕食譜啦~

    回覆刪除
  15. 您好! Christine

    我之前跟您的recipe香蕉戚風蛋糕(Banana Chiffon Cake)去做,第一次和二次焗出來的蛋糕非常美味沒有任何問題, 但第之後再嘗試焗就出現了問題. 蛋糕焗完就馬上拿出焗爐,立即反轉倒扣在鐵架上,但完全未待涼不夠2分鐘就脫模。
    之後再嘗試焗其他蛋糕, 例如:香橙等等的蛋糕也有出現脫模的情況! thank you so much!

    回覆刪除
  16. 回應Bela,
    你的蛋糕模有沒有塗油?如果有,蛋糕就不能黏著而下墜。

    回覆刪除
  17. Christine 謝謝您的回覆!

    因蛋糕模是沒有塗油的所以不明白為什麼會出現脫模的情況, 是否同蛋糕模有關? 謝謝

    回覆刪除
  18. 回應Bela,
    你是用甚麽模?non-stick?
    你的麵糊如何?

    回覆刪除
  19. Christinesss!

    i really wanna make this cake again, last night the result wasn't so good cuz i think i messed up on the oil and milk....could u tell me how to calculate g to ml or oz?

    菜油 35g = ?
    牛奶 45g = ?

    ~winnie

    回覆刪除
  20. Hi winnie,
    Sorry for late reply. Just measured the ingredients for you.

    菜油 35g = 50 ml
    牛奶 45g = 1/4 cup

    回覆刪除
  21. Dear Christine,

    May I skip sugar in beating the egg white as I am diabetic? Thanks a lot!

    Tess

    回覆刪除
  22. @Tess:
    I'm afraid that it won't work if skipping the sugar, as the sugar is very important in making the egg whites stiff.

    回覆刪除
  23. Hi Christine,
    I've tried and bake this cake, but not success. it turns out not fluffy at all.
    - can't find any cake flour and all-purpose flour in UK, so i used plain flour instead.
    - don't have chiffon cake mould, so i used normal cake tin. let the cake cool down completely inside the cake tin before take it out.
    - your recipe has mentioned salt on the ingredient part but not on the steps, when i shall add the salt in?
    Really hope i can hear from you soon. As I'm really frustrated here. I have baked the Japanese cheese cake three times, but not success. then tried this banana chiffon cake and still no joy. I really don't know what else i could do to bake this kind of cake successfully!!! Please help here. Hope to hear from you soon. Thanks very much in advance.

    回覆刪除
  24. @I
    All purpose flour is not the best for making chiffon cakes as the texture would not be soft enough.
    The beaten egg whites are the important element to make the cake fluffy. I have posted two videos of how to beat egg whites and how to fold-in the egg whites on YouTube. The links to my videos are on the right side bar on this blog. Hope they help.

    回覆刪除
  25. Hi Christine,
    我跟住step做了2次, 但2次都失敗了.
    個cake好似未熟咁, 好實同埋有些濕濕地.
    我之前試過焗chiffon cake的, 都成功的.
    但我是用Baking powder, 唔係用tart tart cream的.

    但呢2次用tart tart cream 就個cake 發唔到, 請問知道點解嗎?
    thanks.
    P.S

    回覆刪除
  26. Hi Christine,
    我又認真睇多次個recipe, 會否幼砂糖是icing sugar ?
    我2次都係用普通sugar的.
    thanks.
    p.S

    回覆刪除
  27. @P.SZE:
    蛋糕仍然濕濕,是未熟透。跟焗的時間和溫度有關。
    下次試試焗長一些時間吧。

    回覆刪除
  28. 偶然看到你的網站,便試做做看,很好味呢,打發雖沒有你的漂亮,但總算比我之前跟書做的好。

    想問怎可升高得較好看?我看你做的是平平的,我做的中間是升起的,是溫度的問題嗎?

    Thanks!

    回覆刪除
  29. @Cat@HK
    蛋糕能升得高,跟打發蛋白霜和拌麵糊有關。
    我的蛋糕面也升高了一些。照片中的是蛋糕底,我翻轉來拍照,所以平平的啊~

    回覆刪除
  30. 多謝回應。
    另外,我也試了你的橙味Chiffon Cake,不知是否只有45cc,吃不到橙味,又不敢放太多橙汁,怕影響效果,有什麼方法呢?

    回覆刪除
  31. @Cat@HK
    其實加入新鮮橙汁不會很濃味的。如要很濃,可加橙酒。

    回覆刪除
  32. Hi Christine,

    When should I add salt??

    Winnie

    回覆刪除
  33. @匿名
    Oh, thanks for asking. Add the salt together with the flour. Updated the post.

    回覆刪除
  34. Thanks for updating your recipe =)
    I just made the cake tonight and it looked kind of different from yours. Here are some of the pictures.

    http://imageshack.us/photo/my-images/593/img0329jo.jpg/

    http://imageshack.us/photo/my-images/259/img0330b.jpg/

    http://imageshack.us/photo/my-images/412/img0334wo.jpg/

    Problem 1: My banana cake doesn't 升高 like yours.
    Problem 2: It doesn't look as dark as yours.
    Problem 3: Is the inside supposed to look like mine?

    Thank you.

    Winnnie

    回覆刪除
  35. @Winnnie:
    I can see your chiffon cake shrinking back. Was the air inside knocked out while folding-in the egg whites?
    Looks like that you used a non-stick cake pan. Am I right? Chiffon cakes in a non-stick cake tin tend to shrink back once it cools down.

    回覆刪除
  36. Yea, I used non-stick pan. What kind of pan should I get?? I really want my cake to look good like yours =) By the way, how does the inside of your cake looks like?? Is it supposed to look like the one on my pictures??

    Winnie

    回覆刪除
  37. @Winnie:
    Please take a look at the pictures on this post. I often use this kind of chiffon cake tube pan, very good to make high and fluffy chiffon cakes.

    Seems that the inside of your cake was quite alright, just had shrinking problem.

    回覆刪除
  38. Hi Christian, thanks for your receipe they are all very nice!
    just one quick question, did u turn the oven to "oven bake" function or "fan bake" one? As i m also living in oz here, using the typical big oven with few functions....I turned to fan oven last night and the cake turn to be black cake....
    thanks!

    回覆刪除
  39. @Wing:
    For making this cake, I used oven bake.
    If you'd like to use fan-forced bake, you have to reduce 20C/70F, compared with the oven bake.
    The temperature of fan-forced bake mode is higher.

    回覆刪除
  40. 你好, 我用的是圓形中間沒洞的模, 焗時升得很高, 且裂開, 是什麼原因導致 ? 因我從沒上過任何課堂, 完全是零知識, 只有跟你所寫既食譜進行, 原諒我既傻問題 ^^

    回覆刪除
    回覆
    1. 在焗爐中蛋糕受熱膨脹,所以升得高。升得高,就容易裂開。

      刪除
  41. christine:

    你好,我不知是否用错了蛋糕模,脱模之后就塌下来了,我用的是 Fluted Cake Pan。(好伤心)
    谢谢

    janice

    回覆刪除
  42. christine:

    不好意思,请问你有收到我的留言吗?关于为何脱模后会塌下来呢?

    janice

    回覆刪除
    回覆
    1. 可能蛋糕模不對,不能要不黏的。
      打發蛋白霜可能出問題。

      刪除
    2. hi christine:

      我换了蛋糕模,也终于成功了,真的谢谢你。下次会再试试不同口味的戚凤蛋糕^^

      janice

      刪除
  43. 是不是一定要用菜油,是固體還是液體的,沙拉油是沙律油嗎!?謝謝!!

    回覆刪除
    回覆
    1. 用沒有強烈氣味的植物油就可以。要液體的。

      刪除

近期食譜

搜尋簡易食譜