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

Hello everybody, hope you are 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 bit unique. This will be really delicious.

Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended.

Banana Chiffon Cake (Egg Whites) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Banana Chiffon Cake (Egg Whites) is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have 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. Get 270 gr banana ripe (have black spots on the skin), peel, mashed
  4. Get 180 ml vegetable/canola oil
  5. Prepare 1 tsp vanilla extract
  6. Take 9 egg whites (approximately 300 gr)
  7. Get 100 gr brown sugar
  8. Take 70 gr granulated sugar

Add the egg yolks, water, oil and vanilla. In a separate clean bowl, beat the egg white and cream of tartar together using a high speed hand mixer until soft peaks form. In a large bowl, combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas.

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.

In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Beat until very stiff and glossy. In another bowl stir remaining sugar, flour, baking powder, soda and salt. Add oil, bananas, half of buttermilk and vanilla. Add remaining buttermilk and egg yolks.

So that is going to wrap this up for this exceptional food banana chiffon cake (egg whites) recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!