Banana Chiffon Cake (Egg Whites). Banana Bread, Strawberry Banana Muffins, Bananas Fosters Egg Rolls, Coconut Banana Pancakes and Banana Chiffon Cake are all family favorites. Egg s - whites and yolks separated. Canola oil - in place of butter makes for a lighter cake with softer chew.

Banana Chiffon Cake (Egg Whites) Fold egg yolk mixture and bananas into egg white mixture just until blended. In a large bowl, place egg whites and cream of tartar; using an electric mixer, beat until stiff peaks form. With a rubber spatula, gently fold into batter just until combined (do not overmix). You can have Banana Chiffon Cake (Egg Whites) using 8 ingredients and 8 steps. Here is how you achieve that.

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Ingredients of Banana Chiffon Cake (Egg Whites)

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

Please like and follow Food Bar for more food recipes 💚 💛 🧡 Even make from just egg whites, I assure you this banana chiffon is delicious and full of flavor because banana enriches the taste and flavor on this spongy cotton soft cake. Use a small food processor to process the bananas into paste. So please note that this Coffee Cocoa Egg White Chiffon Cake is NOT the tall, fluffy and well-risen cottony type of chiffon cake. Instead, it is the ultra moist type.

Banana Chiffon Cake (Egg Whites) step by step

  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..

Occasionally, it will have a few large cake holes but I think it's really ok. However, if you are after the cottony soft type of coffee chiffon cake, please stay tune as I will share such recipe in my next post. Chiffon cake uses traditional ingredients such as eggs, flour, sugar, baking powder, oil and flavoring. The light texture comes from whipping the egg whites separately from the other ingredients, then folding in the fluffy egg whites the remaining batter. Beat until very stiff and glossy.