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

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, banana chiffon cake (egg whites). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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

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

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