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

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, banana chiffon cake (egg whites). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

To begin 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 can achieve it.

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

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