Recipe: Tasty Banana Chiffon Cake (Egg Whites)

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. So today I made a chiffon cake using bananas.

Add cream of tartar and continue whisking. Once soft peaks form, add the sugar gradually and. A chiffon cake is a light and fluffy cake that is made with oil, or other melted fats, instead of solid fat. You can cook Banana Chiffon Cake (Egg Whites) using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Banana Chiffon Cake (Egg Whites)

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

Chiffon cake is considered a foam cake in that an egg white foam (aka meringue) is folded into the batter to do a majority of the leavening. However, chemical leavening is also used in chiffon cakes. 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.

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. This banana chiffon cake is simple yet truly special. It's light, fluffy, and moist all at the same time. It boasts a big banana flavor with just the right amount Using a rubber spatula, gently fold together the banana mixture into the egg white mixture. Carefully fold repeatedly until batter is incorporated, but.