香蕉戚風蛋糕Banana Chiffon Cake Recipe比原味戚風更易做，更好吃！

香蕉戚風蛋糕, 是在原味戚風蛋糕的基礎上添加香蕉，所選的香蕉一定要熟透（蕉皮有梅花點的是最好的），不需要添加任何香精。但同樣在烤的時候已經聞到非常香的香蕉味，吃起來比原味戚風蛋糕更加松軟濕潤。
Banana Chiffon cake, add banana on the original chiffon cake, and the selected banana must be ripe (the skin of banana have speckle is the best), no need to add any flavor。 But also when baking，I have smelled the fragrant of banana odor, and it tastes softer and more moist than the original Chiffon cake.

成份：(8寸圓活底蛋糕模)
30g蔬菜油
30g牛奶（或杏仁奶，椰奶）
5g糖
5個蛋黃
140g香蕉
90g低筋麵粉
10g玉米澱粉
5個蛋白
50g糖
1/2茶匙檸檬汁

Recipe：（8inch round shape removable bottom cake pan）
30g vegetable oil
30g milk(or almond milk, coconut milk)
5g sugar
5 egg yolks
140g banana
90g pastry flour
10g corn starch
5 egg whites
50g sugar
1/2tsp lemon juice

在预热好160℃(320ºF)炉内(最下層)烤40-45分钟(先用錫紙蓋在上面，20分鐘后取出,然後開風扇)
Bake in oven(bottom) preheated to 160℃ (320ºF)for 40-45 min (first use aluminum foil to cover the top, after 20 min take it out，then turn on the fan)

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