香蕉戚風蛋糕（Banana Chiffon Cake）

Chiffon cake is a dessert that almost all baking beginners will choose to learn. It is quite an entry-level dessert.

It is not easy for beginners to make chiffon cake.

So the banana Chiffon cake in this recipe is completely low in fat, oil and sugar! No heavy cream, no butter, no high calorie ingredients!

Suggestion: review the steps and Top Tips a few times before you do it. Chiffon cakes are too easy to fail. If you fail at the first time, you must go to Top Tips to see if there is any place you haven't noticed. Temperature and time are very important when making chiffon cakes!!

If you have any questions, you are welcome to ask in comments. Hope you enjoy this low calorie and low sugar Banana Chiffon cake.

戚風蛋糕是幾乎所有的烘培新手都會選擇去學習的一款甜品，它相當是甜品屆入門級的甜品。

新手小白想要做好戚風蛋糕是非常的不容易的哦～

那麼這篇食譜中的香蕉戚風蛋糕是完全的低脂低油低糖噠！無奶油、無黃油、無高熱量原料！

提醒哦～做之前一定一定要先看幾遍步驟，再嘗試。戚風蛋糕實在是太容易失敗了，如果第一次失敗了一定要去Top Tips那裏看看有沒有沒有注意到的地方哦～在做戚風蛋糕的時候温度和時間非常的重要！！！

有什麼不懂的地方或者是疑問都是非常歡迎大家來詢問的。希望大家喜歡這款低卡低糖的香蕉戚風蛋糕哦～

用料  

香蕉戚風蛋糕（Banana Chiffon Cake）的做法  

1. 準備所需要的用具。Prepare all the tools.
   
   1. 電動打蛋器—打蛋清
   2. 手動打蛋器—打蛋糕液
   3. 電子秤
   4. 圓形活底蛋糕模具（6寸/8寸）
   5. 打蛋盆 & 打蛋清盆（不鏽鋼）
   6. 烤箱
   7. 硅膠刮刀
   
   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
   

2. 準備好所有的食材，並按照材料表中所需要的克數來準備相對應的食材。
   
   Prepare all the ingredients and prepare the corresponding ingredients according to the number of grams required in the ingredients list.

3. 將稱好的65克香蕉用打蛋機在盆中打成泥狀，如果家裏有料理機或者是榨汁機的也可以使用他們將香蕉弄成泥狀哦，方法隨意！香蕉泥打的越細膩，最後做出來的戚風蛋糕的口感就會更好。
   
   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.

4. 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為牛奶可以給蛋糕增添香味，做出來的蛋糕味道也會更好。
   
   Add 20g (20ml) of skimmed milk to the puree because the milk can make it taste better.

5. 加入稱好的食用油，我這裏用的是花生油，油的用量可以自行調整，只放5克的油是因為要控制整體的卡路里，但是要是不放油的話，蛋糕的口感就沒有那麼細膩，會比較幹。一定的一定就是要將香蕉泥，脱脂牛奶和食用油攪拌均勻哦！
   
   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.

6. 加入稱好的34克低筋麪粉和8克的玉米澱粉。⚠️新手注意啦，在攪拌的過程中，千萬不能打圈將粉與液體攪拌，不能攪拌的時間過長，用力也不能很大，否則就會出筋，這樣在蛋糕放涼之後，就會出現回縮的現象！！！將麪糊像畫“一”字輕輕地攪拌至順滑，沒有生粉顆粒即可。
   
   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.

7. 在攪拌好的麪糊中加入稱好的34克雞蛋黃，並攪拌均勻。這時攪拌的手法並沒有什麼硬性規定與要求，打圈或是像之前那樣畫“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.

8. 打發蛋清前得先預熱烤箱！！！這一步要是忘了，就會提升戚風蛋糕的失敗率，血的教訓啊！預熱烤箱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.

9. 打發蛋清！！！這一步尤其重要，蛋清在戚風蛋糕中是撐起蛋糕的主要緣由。將稱好的78克蛋清加入到一個無水無油的不鏽鋼盆中，只要盆中有一點雜質，那麼蛋清是永遠都打不起來的。
   
   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.

10. 加入2克的檸檬汁。檸檬汁的用量其實也可以稍微的隨意一點，加入檸檬汁後可以提升蛋白霜的穩定性，也可以使蛋糕的口感更加蓬鬆，所以檸檬汁或者是醋在打蛋白時是必不可少的。
    
    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.

11. 加入1/3稱好的代糖，並用電動打蛋器（高檔）打發至起泡。再加入1/3代糖，將原本的大氣泡打發至小氣泡，蛋清逐漸變得又白又細膩的時候，再加入最後的1/3代糖，將電動打蛋器調至中檔打發至硬性發泡（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.

12. 打發完蛋清之後，可以將盆倒扣過來（危險動作，新手請勿模仿），如若蛋清一動不動，也沒有掉下來，那麼這個蛋清就是打發好了的！新手的話，可以看電動打發器的頭部上的蛋清是否有直直的豎起來，要是有一點彎曲都是不行的哦！
    
    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.

13. 將打發好的1/3蛋白糊加入到麪糊中，順時針的攪拌，一定要順着一個方向攪拌，因為這樣可以減少產生氣泡，過多的氣泡會導致烤出來的蛋糕組織沒有那麼的好。
    
    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.

14. 在看到麪糊中沒有黃色蛋液時，加入剩下的蛋白糊，用同樣的方法攪拌，最好在攪拌的過程中，左手轉盆，因為這樣每一個部分都會絆到，會使麪糊更加的均勻。如果在攪拌的過程中遇到有塊狀的蛋白，可以使用“切刀法”將蛋白打散。新手切記：在攪拌時，動作一定要快，不然的話蛋白糊容易消泡，這樣蛋糕就膨不起來了。
    
    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.

15. 將混合均勻的蛋糕糊倒入六寸的圓形活底蛋糕模具中，倒的時候需要拉開一些距離，這樣蛋糕糊在掉落的過程中可以消一些大氣泡。
    
    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.

16. 倒入後輕震兩下模具，模具就像從高處垂直墜落一樣，這樣可以消一些氣泡。要是實在是還有一些小的氣泡，也可以用牙籤將他們戳破。
    
    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.

17. 將模具放入預熱好的烤箱中，150度烤55分鐘。
    
    Place the mold in the preheated oven and
    bake at 150 degrees for 55 minutes.

18. 蛋糕烤好後，馬上拿出來倒扣在架子上放涼。必須在完全放涼，不能有一點餘温中脱模。最好放涼後，放入冰箱冷藏至少一小時再脱模，這樣蛋糕組織冷藏變硬後就不會塌。
    
    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.

19. Finally！！！上成品嘍。
    
    Finally!!! There is the finished product.

20. 這樣的一個低糖低油的香蕉戚風蛋糕總熱量是422千卡，平均切成4塊的話，一塊也只有105.5千卡哦～這樣的熱量對減肥人士真的非常友好，美味又健康，完全沒有任何負擔！
    
    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!

21. 這款蛋糕對糖尿病人也是非常友好的，吃一塊是完全沒有問題的。雖然吃起來甜，但是含糖量不高，可以解解嘴饞哦！糖尿病人是完全可以使用全脂牛
    最適合的香蕉奶而不是像減肥人士使用脱脂牛奶或者是低脂奶的，因為全脂奶裏面含有的3.4g/ml的碳水化合物，這比其他的奶要少。在選香蕉的時候也要非常注意，不可以選特別熟的，就像已經長斑點的或是特別黃的香蕉是萬萬不能吃的，因為他們含糖量太高，要選剛剛熟的了，但是沒有完全熟的香蕉。如圖：第二個間隔的香蕉是最適合糖尿病人食用的，它含有很高的纖維和含糖量很少。
    
    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.

小貼士

1. 分離蛋清的時候，蛋清裏一定不能混入蛋黃，這是做戚風蛋糕最基本的要求，因為如果在蛋清中混入了一點點的蛋黃，那個蛋清都打不起來，就等於報廢了。

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. 配方表中的克數並不是硬性要求，出現一兩克的偏差是完全沒有問題的，不過蛋清千萬不能少了，如果蛋清要是少了，那麼蛋糕是很難被支撐起來。

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. 在打發蛋清的時候一定不能打過頭，也就是打到乾性發泡，打到八分是最好的，否則是很容易在烤的時候蛋糕表層開裂。

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. 蛋糕糊最好是佔據模具的7-8分滿，太多容易溢出或者是蛋糕表面開裂，太少的話，蛋糕會比較幹，口感沒有那麼好。

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. 這款戚風蛋糕的口感會比一般的戚風蛋糕要濕，所以新手第一次做的時候一定要在烤好後，用牙籤插一下看看是否有粘液帶出，沒有的話就是熟了。方法二：在烤的時候，蛋糕會膨脹，在膨脹到一定基礎之後就會保持不變，但是在最後可以很明顯的發現蛋糕在烤的過程中回縮了一點，只要它回縮了一點，那麼它就熟了。

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時間也不是固定的的，每個烤箱的“脾氣”都是不一樣的。總而言之，温度和時間主要是取決於自家烤箱的温度。

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.