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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, banana chiffon cake (egg whites). It is one of my favorites food recipes. This time, I will make it a little 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. So today I made a chiffon cake using bananas.

Banana Chiffon Cake (Egg Whites) is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Banana Chiffon Cake (Egg Whites) is something that I’ve loved my entire life.

To get started with this particular recipe, we must first 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 all purpose flour
  2. Get cornstarch
  3. Take banana ripe (have black spots on the skin), peel, mashed
  4. Prepare vegetable/canola oil
  5. Get vanilla extract
  6. Get egg whites (approximately 300 gr)
  7. Take brown sugar
  8. Take granulated sugar

Chiffon cake is considered a foam cake in that an egg white foam (aka meringue) is folded into the batter to do a majority of the leavening. However, chemical leavening is also used in chiffon cakes. 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.

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.

A chiffon pan helps too because the funnel makes the batter heat up evenly. 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. Carefully fold repeatedly until batter is incorporated, but.

So that is going to wrap this up for this exceptional food banana chiffon cake (egg whites) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!