迷你香蕉肉桂戚風蛋糕 [低糖低脂食譜] ~ Mini Banana Cinnamon Chiffon Cake [Low Fat Low Sugar Recipe]

材料：	Ingredients:			Mini
蛋糕 :	Cake :			(4-5 cakes)
麵粉	Plain Flour			30 g
粟米粉	Corn Flour			5 g
發粉	Baking Powder			1/4 tsp
奶	Milk			3 tbsp
雞蛋	Eggs			1隻
砂糖	Caster Sugar			1 tsp
口味 :	Variations :
肉桂粉	Cinnamon Powder			1 tsp
咖啡粉	Coffee Powder			1 tsp
可可粉	Cocoa Powder			1/2 tbsp
綠茶粉	Matcha Powder			1/2 tbsp
香蕉泥	Banana Paste			1 tbsp
果醬	Fruit Jam			2 tsp
威士忌	Whisky / Bailey			1.5 tsp
紅豆	Red Bean

 製作步驟：

Directions:

將已篩過之麵粉、發粉、鹽、肉桂粉、蛋黃、香蕉泥，快速攪拌至材料混合成麵糊

Sieve and add all dry ingredients at once; Beat in egg yolks, banana paste until well blended.

加奶入麵糊中打勻

Thoroughly mix in the milk

把蛋白打起泡, 分次加入糖打至硬身

Whisk egg white until it resembles stable foam, add sugar and continue whisking until hard peak forms.

蛋白霜分次拌入麵糊, 慢速攪至順滑

Fold in the meringue to the batter in three sections; Incorporate until well combined.

將麵糊盛入焗模中。

Ladle the cake batter into the cake liner

放入已預熱至180度焗爐中焗20-30分鐘

Bake in preheated 180 degree C oven for 20-30 minutes