Banana traditional cake, fragrant, sweet, and soft, filling the room with aroma, with a texture as light and soft as cotton, super delicious.

First, take 3 eggs, separate the egg whites and yolks and set them aside. Wrap the egg whites with plastic wrap and refrigerate them for later use. (Chilled egg whites will whip more easily)

Let's first make the egg yolk batter. Break 1 banana into small pieces, add 3 grams of lemon juice, 35 grams of vegetable oil, 3 egg yolks, and 1 whole egg.

Turn on the blender and blend until it becomes a smooth paste.

Pour the egg mixture into a large bowl, sift in 50 grams of low-gluten flour and 1 gram of salt.

Stir until smooth with no lumps.

Next, we beat the egg whites. Take out 3 chilled egg whites and add 3 grams of lemon juice, then briefly whip them with a whisk.

50 grams of white sugar, added in 3 parts while whipping, added at the stages of coarse bubbles, medium bubbles, and fine bubbles.

Whip the egg whites to a 60-70% foaming stage, where lifting the beater will show slightly bent, elastic small peaks; that's enough.

Take 1/3 of the egg white mixture, add it to the egg yolk mixture, and gently fold it in with a spatula until well combined.

Then pour all of the mixed batter into the egg white mixture.

Continue to gently fold evenly with a spatula.

Pour all the well-mixed batter into the mold from a height of 20 centimeters, then lift it up and drop it, tapping twice to remove large air bubbles.

Pour boiling water into a large baking pan, preheat the oven to 140℃, and bake for 50-60 minutes. Since the temperature of each oven is different, remember to check the baking situation in the last few minutes.

Banana traditional cake, done O(∩_∩)O

When it just came out of the oven, the whole room was filled with fragrance, and it was super soft.

The texture is as soft as cotton, with a strong banana flavor.