Banana Chiffon Cake (Egg Whites). Banana Chiffon Cake a light and airy cousin to angel food cake and sponge cakes but with tender bite and rich banana flavor. How to make Banana Chiffon Cake. Although glamorous, with the right tools and properly whipped egg whites chiffon cakes are a breeze to whip up!

Banana Chiffon Cake (Egg Whites) Even the LAM, who is not keen on chiffon Set this aside. In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking. You can have Banana Chiffon Cake (Egg Whites) using 8 ingredients and 8 steps. Here is how you cook 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. It's 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. Prepare 9 of egg whites (approximately 300 gr).
  7. Prepare 100 gr of brown sugar.
  8. Prepare 70 gr of granulated sugar.

Once soft peaks form, add the. To make egg white foam, beat egg whites, tartar and sugar until mixture becomes peak form. Gently fold beaten egg white foam into egg yolk batter until blended. Egg whites whisked till firm peak stage also lend a hand.

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..

A chiffon pan helps too because the funnel makes the batter heat up evenly. Mashed bananas dry out slowly, so the cake must be baked longer, at a lowish temperature. If the temperature is higher, the inside of the cake. This fool-proof recipe for banana chiffon cake has amazing flavor and excellent texture. The coconut frosting is quick and easy to prepare.