How to Cook Appetizing Banana Chiffon Cake (Egg Whites)

Banana Chiffon Cake (Egg Whites). Great recipe for Banana Chiffon Cake (Egg Whites). No egg yolks, no baking powder. The cake is light and moist.

Place the egg whites in a mixer bowl. This banana chiffon cake recipe produces a moist, soft, and flavorful cake that everyone will love at your next get-together. Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. You can cook Banana Chiffon Cake (Egg Whites) using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Banana Chiffon Cake (Egg Whites)

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

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. Although glamorous, with the right tools and properly whipped egg whites chiffon cakes are a breeze to whip up! So today I made a chiffon cake using bananas.

Banana Chiffon Cake (Egg Whites) instructions

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. 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!