Recipe of Appetizing Banana Chiffon Cake (Egg Whites)

Banana Chiffon Cake (Egg Whites) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Banana Chiffon Cake (Egg Whites)" recipe we have found so far. This will be really delicious.

Ingredients of Banana Chiffon Cake (Egg Whites)

1. Take 190 gr of all purpose flour.
2. Make ready 35 gr of cornstarch.
3. Make ready 270 gr of banana ripe (have black spots on the skin), peel, mashed.
4. Take 180 ml of vegetable/canola oil.
5. Prepare 1 tsp of vanilla extract.
6. Prepare 9 of egg whites (approximately 300 gr).
7. Prepare 100 gr of brown sugar.
8. It’s 70 gr of granulated sugar.

Once soft peaks form, add the sugar gradually and.Add cream of tartar to egg whites in a large mixing bowl.Gradually and gently fold banana mixture into stiff whites until just blended, do not stir!A chiffon pan helps too because the funnel makes the batter heat up evenly.

Banana Chiffon Cake (Egg Whites) step by step

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..

True to form, the cake was moist and soft and yes, delicious too.Even the LAM, who is not keen on In a clean mixing bowl, whisk the egg whites until foamy.Add cream of tartar and continue whisking.

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