香蕉核桃果仁戚風蛋糕 Banana Nut Chiffon Cake

The fragrance of this banana cake spread to every corner of my living room. You can see the nuts in this sponge cake and taste the complexity of crunchiness and softness. 

淡淡的香蕉味從烤箱散發出來，廚房洋溢著玉桂和香蕉的氣味，把蛋糕輕輕切開，即可看到粒粒的碎果仁。軟棉棉的蛋糕配上脆脆的果仁，一口一口的細味，嗯，好幸福。

Honey K說﹕ 「這是直通我腸胃的快速列車，無所匹敵。」

以下的食譜參考了Masa老師的做法，只是材料的份量、種類和做法有所更改。

材料﹕
約8吋的圓型蛋糕模一個
低筋麵粉 140克
大隻的雞蛋5隻 (蛋白和蛋黃分開，蛋白應為冰凍)
砂糖 60克(1)+ 40克(2)
沙拉油/ 椰子油 70毫升
水60毫升
香蕉3隻
核桃或其他堅果 (我用了Walnuts 和 Pecans)  共60克
玉桂粉 1茶匙
香草精油 1茶匙
肉豆寇 1茶匙

Ingredients:
8 inch Chiffon cake baking tin or a regular round baking tin
Cake flour 140g
Large eggs 5 (separate egg yolks and whites) Keep the whites in the fridge
Sugar 60g(1) and 40g (2)
Canola oil/ Coconut oil 70ml
Water 60ml
Bananas 3
Walnuts and pecans 60g
Cinnemon powder 1tsp
Vanilla Extract 1tsp
Nutmeg 1tsp

Method 做法﹕

1. 首先，把所有材料準備好，把麵粉篩上最少三次，這樣可以增加蛋糕中的空氣，是讓蛋糕軟棉棉的魔法之一。預熱烤箱至325度。

First, prepare the ingredients. Sieve the cake flour at least three times. This can incoporate more air into the cake. This is one of the spells to make a sponge cake. Preheat oven to 325 degree.

2. 把核桃用烤箱或平底鍋先加熱。注意﹕不要烤黑。放烤箱用350度5分鐘便可以，用平底鍋的話，最好用中小火，烘熱變至金黃即可。完成後，放在一旁放涼，然後一一切碎。我比較喜歡香蕉蛋糕有點口感，所以沒有切得似粉狀。Masa老師的做法是切得如粉狀般。

Bake or simply heat the walnuts and pecans on a pan. Do not over bake or over cook them. If you bake them, 350 degree for 5 mins is good enough. If you use a frying pan, use medium heat, toast them until them turn slightly yellow. When done, put them aside and let them cool down. Crushed them into small pieces. I like banana cake with some texture in it, so I did not crush them into piecemeal. Masa did crushed them into piecemeal.

3. 把香蕉切成小片，然後用叉壓至變泥或用，越泥越好。香蕉最好有點黑點，不要用太新鮮或過生的香蕉。香蕉其實就是過熟也沒有問題，這樣的香蕉如老師說一樣，十分的甜。另外，Masa老師也建議香蕉不要有大塊的混合在蛋糕中，因為這樣蛋糕不好膨脹。

Mashed the bananas into paste. PASTE! No crumbs. Use bananas with dark spots on their skins. This suggests the banana is sweet. Do not pick those that are green or too fresh. Masa suggested that banana crumbs will affect the way how this type of cake rise.

4. 把蛋黃和60克的砂糖(1) 混合 ，用手或攪拌機打至變白。蛋白先放冰箱，保持低溫的狀態。

Mix egg yolks and 60g of sugar together. Beat them until they turn white. Put the whites in the fridge first.

5. 然後加入沙拉油和水。個人認為加入椰子油的蛋糕十分香口，面對椰子油比較健康，家中有椰子油的朋友可以試一下，不用擔心蛋糕會有過重的椰子味。

Add oil and water into the mixture above. Personally, I love coconut oil as they are relatively healthier and they come with a wonderful fragrance which is not overpowering. Trust me, you can hardly taste the coconut in this cake.

6. 倒入香蕉泥一起搞拌，然後加入切好的果仁和香草精油，混合其中。

Mix in the banana paste. Add the crushed/chopped nuts and vanillia extract. Mix them well.

7. 加入篩好的麵粉、玉桂粉、肉豆寇，然後慢慢混合，不要過份搞拌，麵粉混合在蛋糊中便可，不要有一粒粒。

Add the sieved flour, cinnemon powder, nutmeg. Mix them well. Do not over blend them. Make sure there is no crumbs in this mixture.

8. 在另一個鍋中，加入蛋白，然後慢慢加入40克的砂糖，用高速打至變白和變硬。

In another container, add in egg white and slowly add in 40g of sugar. Use high speed to combine them together. Beat until it becomes white and stiff.

9. 完成後，把(8)和(7)混合，注意不要過份搞拌，用刮刀重複從碗底向上的混合，直至蛋白完全混合於(7)。

Mix (8) and (7) together. Do not over blend. Use a scraper to fold the mixture together until the egg white are incorporated into it.

10. 把蛋糕糊倒進圓型的蛋糕模，然後放到烤箱烤上50分鐘。

Pour the cake mixture into the baking tin. Bake 325 degree for 50 mins.

11. 時間到的時候，把蛋糕從烤箱拿出來，放涼至少一小時後，才可以切開來品嚐。

 Take the cake out from the oven when done. Cool down at least for an hour before you cut it to taste.

這個可當早餐或點心來吃。Good for breakfast and snack. 

按這兒可以參考我另一個核桃香蕉蛋糕的食譜。
Click here for another banana bread recipe.