Banana Soya Milk Chiffon Cake / 香蕉豆奶戚风蛋糕

#Yolk Batter:	#蛋黄糊：
3/4 cup AP flour 1/4 cup Cornstarch 1/4 tsp Baking powder 5 Egg yolks 1 Whole egg 1 tbsp White sugar 3 tbsp Soya milk 80 ml Salad oil 100 g Ripe bananas, mashed	3/4杯中筋粉 1/4 杯玉米淀粉 1/4小勺烤粉 5个蛋黄 1个全蛋 1大勺白砂糖 3大勺豆浆 80毫升沙拉油 100克熟透的香蕉泥
#Meringue:	#蛋白液：
7 Egg whites 1/4 tsp Lemon juice 1/4 tsp Salt 1/2 cup White sugar	7个蛋白 1/4小勺柠檬汁 1/4小勺食盐 1/2 杯白糖

Sift flour, starch and baking powder into a bowl. Set aside. Beat sugar and soya milk until sugar is dissolved and well-combined. Whisk in the salad oil until emulsified. Add in mashed banana and sifted flour mixture. Blend until just combined. Fold in egg yolks and one whole egg until smooth.
蛋糕面粉，淀粉和烤粉混合过筛到盆里备用。砂糖和豆浆打至砂糖全化，且均匀混合。加入沙拉油打至乳化。加入香蕉泥和过筛后的粉类拌至看不到粉粒即可。最后拌入蛋黄和全蛋拌至完全均匀。
In another mixing bowl, whip egg whites, lemon juice and salt until foamy over low speed. Gradually add in sugar, increase speed and beat until stiff. Carefully fold 1/3 of meringue into yolk batter to lighten it and then pour this mixture to the remaining egg whites. Quickly but gently fold to combine.
另取一盆，将蛋白，柠檬汁和食盐低速打成粗泡。分次加入砂糖，中速将蛋白打至硬性发泡。蛋黄糊拌入1/3蛋白液，然后将它倒入其余蛋白液中，快且轻地将它们拌匀成蛋糕糊。
Pour into an 26-cm ungreased springform or tube pan and bake in a preheated 155C/325F for 55 minutes and at 180C/350F for 10-15 minutes. Cool upside down over a rack, 2-3 hours. Serve plain or with a dollop of whipped cream.

倒入一个不抹油的26厘米脱底或中空烤模里，入预热155C/325F烤箱烘焙55分钟。烤箱温度调高至180C/350F，继续烘焙10-15分钟。取出后倒置于架上晾凉2-3小时。单食或配上鲜奶油皆宜。