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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, banana chiffon cake (egg whites). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Banana Chiffon Cake (Egg Whites) is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Banana Chiffon Cake (Egg Whites) is something which I have loved my whole life.

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) Pawon Indo Bule @PawonIndoBule.

To begin with this particular 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 cook it.

The ingredients needed to make Banana Chiffon Cake (Egg Whites):
  1. Take 190 gr all purpose flour
  2. Make ready 35 gr cornstarch
  3. Make ready 270 gr banana ripe (have black spots on the skin), peel, mashed
  4. Get 180 ml vegetable/canola oil
  5. Make ready 1 tsp vanilla extract
  6. Take 9 egg whites (approximately 300 gr)
  7. Make ready 100 gr brown sugar
  8. Get 70 gr granulated sugar

Add cream of tartar to egg whites in a large mixing bowl. Beat until stiff peaks form, do not underbeat. Gradually and gently fold banana mixture into stiff whites until just blended, do not stir! When cake is completely cool, remove from.

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.
  9. Ready to serve and ENJOY!

Gradually and gently fold banana mixture into stiff whites until just blended, do not stir! When cake is completely cool, remove from. 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. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form.

So that’s going to wrap it up with this exceptional food banana chiffon cake (egg whites) recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!