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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, banana chiffon cake (egg whites). It is one of my favorites. For mine, I will 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 current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Banana Chiffon Cake (Egg Whites) is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. 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. Make ready 190 gr all purpose flour
  2. Prepare 35 gr cornstarch
  3. Make ready 270 gr banana ripe (have black spots on the skin), peel, mashed
  4. Prepare 180 ml vegetable/canola oil
  5. Make ready 1 tsp vanilla extract
  6. Prepare 9 egg whites (approximately 300 gr)
  7. Prepare 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.

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.

Carefully fold repeatedly until batter is incorporated, but. My family loves Chiffon cakes, because they taste so light and moist. Add white vinegar to egg whites and beat with a handheld mixer on high speed until soft peaks form, then add. 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.

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