香蕉口味蒸鸡蛋糕 Banana Flavour Steamed Cake

我不叫它蒸香蕉蛋糕因为蛋糕里只用了一条香蕉，基本上蛋糕吃起来就像是传统蒸鸡蛋糕只是少了蛋香，多了份香蕉的香气。

家里剩下一条熟透的香蕉，本来想做Carol的植物油香蕉蛋糕但香蕉太少了只够做食谱一半的份量，在量粉时我觉得份量真的是太少了，特地开烤炉烤这么小份量的蛋糕我“做不出”，决定改变主意。看看冰箱里有3颗蛋，于是决定就做近来做上瘾的蒸鸡蛋糕（因为爸妈很爱吃）。

食谱参考之前的分蛋式传统蒸鸡蛋糕。根据食谱里蛋和粉的比例我本来应该下120克的粉，但我假厉害把香蕉的重量也当成蛋液来计算，结果我下了160克的粉，成品爸爸和我都略嫌扎实了点，要是只用120克的粉应该比较理想。

带天然香蕉香气的蒸鸡蛋糕无疑是传统口味外另一个不错的选择。

香蕉口味蒸鸡蛋糕（分蛋法）
（食谱参考这里)

材料：
鸡蛋（大）3颗（去壳后重180克）
熟透香蕉 1条（65克）
苏打粉 1小撮 （我觉得不放应该也行）
白糖 100克
蛋糕粉/低粉 160克（我觉得应该减少到20克左右）
塔塔粉 1/8茶匙（随意，不用也行）
植物油 3/4汤匙

做法：
1）香蕉用叉子压烂加入苏打粉拌均。蛋黄蛋白分开。在干净的碗里，蛋白打到粗泡后加入塔塔粉和1/3的糖。继续用高速打到泡沫变细后加入另外1/3的糖，打到湿性发泡时加入剩余的糖转中速打到干性发泡。此时可以开始煮水。
2）蛋黄一颗颗加入，没加入一颗前用低速拌均，全部加入后加入香蕉泥，转高速打到浓稠（约1分钟）。这时提起打蛋器蛋液不会马上滴落，在蛋液上画花纹纹路会很明显而且不会马上消失。
3）分3次筛入面粉，每加入一次面粉前用刮刀从下往上拌均至到看不到粉的痕迹。
4）加入植物油拌均。倒入铺上烤盘纸/玻璃纸的6寸烤盘/竹笼，抹平表面，大力往桌面敲一下。此时蒸笼的水已煮滚，放入蒸笼大火蒸约20-25分钟（中途不可开盖，所以蒸前要确保蒸笼里有足够的水）。

Banana Flavour Steamed Cake (Separated Egg Method)
(Recipe adapted from here)

Ingredients:
3 large eggs (180g without shell)
1 overripe banana (65g)
Pinch of baking soda (I think this is optional)
100g sugar
1/8 tsp cream of tartar (optional)
160g cake flour (sifted) (I think should reduce to around 120g)
3/4 tbsp vegetable oil (corn oil/canola oil etc)

Method:
1) Mash bananas and add baking soda, mix well. Separate egg white and egg yolk. In a large mixing bowl, whisk egg white till foamy, add 1/3 of sugar and cream of tartar, continue to whisk at high speed, add remaining sugar in 2 sessions, change to medium speed after soft peak and beat till stiff.
2) Add egg yolk one by one, beat at low speed till incorporated into the meringue before each addition.
3) After all the egg yolks are added, add mashed bananas, change to high speed and beat till the mixture become very thick (about 1 minute). When lifting up the beater, the batter won't drip immediately. Try to write an "8" on the batter, the outline will stay visible for a while.
4) Fold in flour in 3 sessions with a spatula, mix well before each addition.
5) Add oil and mix well.
6) Pour batter into an 6” round pan or bamboo steamer pan lined with baking paper/wax paper, steam at high heat for about 20-25 minutes (make sure there is enough water in the steamer, avoid opening the lid to add water). Remove cake from pan and cool on wire rack immediately.