Recipe of Super Quick Banana Chiffon Cake (Egg Whites)
Banana Chiffon Cake (Egg Whites) Recipe
Hello, I am Carol. Today, we're going to prepare banana chiffon cake (egg whites) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I'm gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Banana Chiffon Cake (Egg Whites) Recipe
Banana Chiffon Cake (Egg Whites) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Banana Chiffon Cake (Egg Whites) is something which I've loved my whole life. They're fine and they look wonderful.
Banana Chiffon Cake (Egg Whites) is one of the most favored of recent trending meals on earth. It is simple, it's fast, it tastes yummy. It is appreciated by millions every day. Banana Chiffon Cake (Egg Whites) is something that I've loved my whole life. They're nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have banana chiffon cake (egg whites) using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Banana Chiffon Cake (Egg Whites):
- Get 190 gr of all purpose flour.
- Get 35 gr of cornstarch.
- Make ready 270 gr of banana ripe (have black spots on the skin), peel, mashed.
- Make ready 180 ml of vegetable/canola oil.
- Take 1 tsp of vanilla extract.
- Get 9 of egg whites (approximately 300 gr).
- Get 100 gr of brown sugar.
- Take 70 gr of granulated sugar.
Instructions to make Banana Chiffon Cake (Egg Whites):
- Preheat the oven to 340°F..
- In a large mixing bowl whisk together flour and cornstarch. Add mashed banana, oil and vanilla extract. Whisk until smooth..
- Put brown and granulated sugar in one bowl. Place the egg whites in a mixer bowl..
- 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..
- With a spatula, fold in the meringue into the banana mixture in 3-4 batches..
- 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..
- Invert pan onto legs and cool at least an hour before reinverting pan..
- 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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