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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, banana chiffon cake (egg whites). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. 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. To make egg white foam, beat egg whites, tartar and sugar until mixture becomes peak form.

Banana Chiffon Cake (Egg Whites) is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Banana Chiffon Cake (Egg Whites) is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. Get 190 gr all purpose flour
  2. Make ready 35 gr cornstarch
  3. Get 270 gr banana ripe (have black spots on the skin), peel, mashed
  4. Make ready 180 ml vegetable/canola oil
  5. Prepare 1 tsp vanilla extract
  6. Prepare 9 egg whites (approximately 300 gr)
  7. Prepare 100 gr brown sugar
  8. Prepare 70 gr granulated sugar

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Steps 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.

Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. It's similar to an angel food cake, but instead of using just egg whites, chiffon cake recipes use the whole egg. This gives a richer and more flavorful taste to the. This banana chiffon cake is simple yet truly special. It's light, fluffy, and moist all at the same time.

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