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

Hey everyone, I hope you are having an incredible 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 bit tasty. This is gonna smell and look delicious.

Banana Chiffon Cake (Egg Whites) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Banana Chiffon Cake (Egg Whites) is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first 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. Make ready 270 gr banana ripe (have black spots on the skin), peel, mashed
  4. Get 180 ml vegetable/canola oil
  5. Make ready 1 tsp vanilla extract
  6. Get 9 egg whites (approximately 300 gr)
  7. Make ready 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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