Banana Chiffon Cake (Egg Whites)
Banana Chiffon Cake (Egg Whites)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, banana chiffon cake (egg whites). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Banana Chiffon Cake a light and airy cousin to angel food cake and sponge cakes but with tender bite and rich banana flavor. How to make Banana Chiffon Cake. So today I made a chiffon cake using bananas.

Banana Chiffon Cake (Egg Whites) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Banana Chiffon Cake (Egg Whites) is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have banana chiffon cake (egg whites) using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Banana Chiffon Cake (Egg Whites):
  1. Prepare 190 gr all purpose flour
  2. Get 35 gr cornstarch
  3. Prepare 270 gr banana ripe (have black spots on the skin), peel, mashed
  4. Take 180 ml vegetable/canola oil
  5. Take 1 tsp vanilla extract
  6. Make ready 9 egg whites (approximately 300 gr)
  7. Take 100 gr brown sugar
  8. Make ready 70 gr granulated sugar

Gently fold beaten egg white foam into egg yolk batter until blended. This banana chiffon cake is simple yet truly special. It's light, fluffy, and moist all at the same time. It boasts a big banana flavor with just the right amount Using a rubber spatula, gently fold together the banana mixture into the egg white mixture.

Instructions to make Banana Chiffon Cake (Egg Whites):
  1. Preheat the oven to 340°F.
  2. In a large mixing bowl whisk together flour and cornstarch. Add mashed banana, oil and vanilla extract. Whisk until smooth.
  3. Put brown and granulated sugar in one bowl. Place the egg whites in a mixer bowl.
  4. Beat the egg whites on low speed until foamy. Then, add the sugar in 3 batches. Beat on medium or medium high until stiff peaks form.
  5. With a spatula, fold in the meringue into the banana mixture in 3-4 batches.
  6. Pour the batter into ungreased 10" tube pan with removable bottom and legs. Bake about 45 to 60 minutes or until the top slightly springs back when you press it and a toothpick inserted in the top comes out clean.
  7. Invert pan onto legs and cool at least an hour before reinverting pan.
  8. Then, carefully run a knife around the edge of the pan just to release the cake and turn onto cake plate. Remove the top in the same way.

Carefully fold repeatedly until batter is incorporated, but. A chiffon pan helps too because the funnel makes the batter heat up evenly. Torta Chiffon, Lemon Chiffon Cake, Just Cakes, Cakes And More, No Bake Desserts, Dessert Recipes, Ogura Cake, Minis, Dessert Dishes. Cupcakes, Cupcake Cakes, Banana Sponge Cake, Ogura Cake, Cotton Cake, Asian Cake, Light Cakes, Sponge Cake Recipes. Add cream of tartar to egg whites in a large mixing bowl.

So that’s going to wrap it up for this special food banana chiffon cake (egg whites) recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!