• 食谱 Ingredient:
  • 鸡蛋 Egg 4pcs
  • 香蕉 Banana 200g
  • 牛油 Butter 120g
  • 砂糖 Sugar 70g
  • 低筋面粉 Low Gluten Flour 200g

之前用了Carol 老师的香蕉海绵蛋糕食谱

成功做出了无苏打粉,发粉但又松软无比的香蕉蛋糕后

这个蛋糕变成我们一家三口的最爱

不过此款蛋糕还是有些要注意的

因为在无添加剂的情况下

全蛋打发过程非常重要

一个不小心打过头或打不够

就会直接影响出来的成品了

之前是做了小条的香蕉蛋糕

出炉没一会儿就被我们一家三口吃完!

所以这次就做了大的!慢慢吃

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若想要做小条的呢可以点击此链接 香蕉海绵蛋糕

做法:

Step 做法:

1. 将鸡蛋浸入在50度的温水中大概5-6分钟。

Soak eggs in 50’C temperature water for about 5-6mins.

2. 铺烤纸在一个8寸方形烤盒 , 可以涂抹一点牛油固定烤纸。

Line parchment paper in the 8′ Square baking tin.

3. 低筋面粉过筛备用。

Sieve low gluten flour and leave aside.

4. 香蕉用叉子压烂成泥。隔水融化牛油。

Mash banana with fork, melted butter with double boil method.

5. 温热完成的鸡蛋放入盆中,加入细砂糖用电动打蛋器高速搅打将全蛋打发。

Crack the warm egg into a container and add in sugar then beat with high speed till fluffy.

6. 打到蛋糊蓬松泛白,拿起打蛋器滴落下来的蛋糊能够有清楚的摺叠痕迹就是打发成功。 (大概8分钟)

Beat until fluffy or ribbon stage and it took about 8mins.

7.  加入香蕉泥快速混合均匀。 低粉分2次加入以切拌式混合均匀。

Add in mashed banana and mixed it gently and quickly with fold in method.

8. 取1/4 面糊与融化奶油混合均匀。

Take out 1/4 mixture then add in melted butter and mixed well.

9. 再倒入剩余面糊中以切拌式混合均匀后倒入烤盒中。

Pour the butter mixture into the remaining batter mixture and fold in nicely.

10. 放进已经预热至170度的烤箱上下火烤40-50分钟烤至熟, 用竹签插入蛋糕中央取出若没粘物表示熟透。

Bake with preheated oven at 170’C for 40-50mins until cooked and test with skewer/bamboo stick in the middle of the cake if not sticky means it is cooked.

11. 可以新鲜食用或等完全冷却后切片享用。

Can eat while it is hot or wait until cold down completely and slice it nicely.

备注:详细制作图解可以点击链接 香蕉海绵蛋糕

P/S: For picture step can refer to the link Banana Sponge Cake

Jenny’s 温馨提醒Tips:

这个蛋糕讲究的地方就是全蛋打发的部分, 若没有温度计可以把盆放在热水上面类似隔水加热方式将全蛋打发。 这个食谱真的很松软尤其在没有添加任何泡打粉的情况下全蛋打发的技巧就是关键了。 若家里有熟透的香蕉不妨试看这个食谱吧 ^^

This is a very nice recipe as the cake texture is very light and fluffy. If you do not have any baking thermometer at home, you can put the mixer bowl on top of hot boiling water and beat the egg till fluffy or ribbon stage.  Advice to use those super ripe banana for making any banana cake because it is very juicy and fragance.

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