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Cake (Rice Flour Banana Chiffon Cake) | KAZUAKI EGUCHI / Chocolate Pro: Chocolatier Chocolate's Recipe Transcript

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

(A)Rice flour : 100g
(A)ベーキングパウダー : 3g
(B)ホワイトチョコレート : 30g
(B)水 : 50g
バナナ : 1本(80〜100g)
卵 : 4個
きび砂糖 : 100g

Time required

90minutes

Procedure

1) make preparations 00:23
Combine (A) and sift about 3 times.
Separate the egg whites into a large bowl and the yolks into a small bowl.
Place (B) in a heat-resistant container, cover with plastic wrap, and heat in a 600W microwave for 90 seconds.
2) mix bananas 01:32
Place the bananas in a bowl, mash them with a whisk, and mix until the mixture becomes sticky.
3) make egg yolk batter 02:09
Mix (B) heated in step 2 until melted, then add the egg yolk and mix well with a whisk.
Add sifted (A) and mix well.
4) メレンゲを作る 03:45
Add the cane sugar to the bowl with the egg whites and mix with a hand mixer until incorporated.
Beat with a hand mixer on high speed for about 5 minutes, then on medium speed for about 3 minutes.
5) 生地を混ぜ合わせる 04:48
Preheat the oven to 180 degrees.
Add a scoop of 4 to 3 with a rubber spatula and mix with a whisk.
Pour the mixture back into step 4 and mix with a rubber spatula, scooping up from the bottom until the mixture is evenly mixed.
6) 焼く 06:04
Pour Step 5 into the mold and mix by turning with a bamboo skewer.
Bake in the oven at 170 degrees for 55 minutes.
Turn the mold upside down and remove from heat.
Once it has cooled down, insert a knife into the sides and bottom of the mold and remove it from the mold.
Finish by cutting to your desired size.

Point

・Use a 17cm aluminum chiffon cake mold (the type with a removable bottom).
・Use eggs of your choice, from M to LL.
・Ripe and black bananas are recommended as they have a stronger sweetness and aroma.
・When you mash bananas, just mash them and mix them instead of making them into a paste.
・By mixing the banana until it becomes sticky, the aroma increases.
・In step 2, you can add rum if you like.
-Adding cinnamon and nutmeg in step 2 gives it an authentic flavor.
・If there is any undissolved material after heating and mixing (B), heat it in a 600W microwave for an additional 15 seconds.
・In step 3, after adding (A), use a whisk to spread the mixture from the center outwards to mix evenly.
・In step 3, if you don't mix well after adding (A), it will fail.
・Recommended types of sugar are cane sugar and brown sugar.
・When making meringue, whisk until it is so stiff that it won't flow even if you tilt the bowl.
・In step 6, stir the mixture with a bamboo skewer or chopsticks to achieve a beautiful finish.
・By adding chocolate, the shape retention of the cake increases.