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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, banana chiffon cake (egg whites). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Banana Chiffon Cake (Egg Whites) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Banana Chiffon Cake (Egg Whites) is something that I’ve loved my whole life. They’re nice and they look wonderful.

This banana chiffon cake recipe produces a moist, soft, and flavorful cake that everyone will love at your next get-together. Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Banana Chiffon Cake a light and airy cousin to angel food cake and sponge cakes but with tender bite and rich banana flavor.

To begin with this recipe, we have to prepare a few ingredients. You can cook banana chiffon cake (egg whites) using 8 ingredients and 8 steps. Here is how you cook it.

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

Add cream of tartar and continue whisking. Once soft peaks form, add the sugar gradually and. To make egg white foam, beat egg whites, tartar and sugar until mixture becomes peak form. Gently fold beaten egg white foam into egg yolk batter until blended.

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. Shh, Our Secrets to Chiffon Cake Mastery. Known for its light texture and rich flavor, chiffon cake isn't difficult to make, but it does require a little attention to detail.

So that’s going to wrap it up for this exceptional food banana chiffon cake (egg whites) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!