ケーキ（バナナシフォンケーキ）｜ゆう スイーツ研究家さんのレシピ書き起こし

Separate the egg whites and yolks and put the egg whites in the freezer.
Add half to two-thirds of the sugar to the egg yolk and mix with a whisk to incorporate air.
Add a small amount of salad oil and mix, then add the rest of the salad oil and mix.
Add milk and mix.

Mix the egg whites with a whisk to cut the stiffness.
Add a pinch of remaining sugar and mix, then add half of the remaining sugar and mix.
Add the rest of the sugar and mix until stiff peaks form.

Tear the banana and put it in 1.
Roughly mash with a whisk.
Add 1/3 of 2 and mix.
Switch to a rubber spatula, add the remaining 2 ingredients, and mix by lifting from the bottom.
Sift in the cake flour.
Mix until there is no dust.

Coat the inside of the inner pot of the rice cooker with butter (not listed) and salad oil (not listed).
Pour in 3.
Put it in the rice cooker and heat it in the rice cooking mode for the first time and the quick cooking mode for the second time.
If the dough is raw, heat it in rice cooking mode for the third time.

4を炊飯器の内釜から取り出して完成。