Steps to Prepare Ultimate Banana Chiffon Cake (Egg Whites)
Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Award-winning Banana Chiffon Cake (Egg Whites). It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Banana Chiffon Cake (Egg Whites), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Banana Chiffon Cake (Egg Whites) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few ingredients. You can have Banana Chiffon Cake (Egg Whites) using 8 ingredients and 8 steps. Here is how you cook it.
No egg yolks, no baking powder. The cake is light and moist.
Ingredients and spices that need to be Make ready to make Banana Chiffon Cake (Egg Whites):
- 190 gr all purpose flour
- 35 gr cornstarch
- 270 gr banana ripe (have black spots on the skin), peel, mashed
- 180 ml vegetable/canola oil
- 1 tsp vanilla extract
- 9 egg whites (approximately 300 gr)
- 100 gr brown sugar
- 70 gr granulated sugar
Steps 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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