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.
It's full of banana flavour yet supremely tender. You must properly separate the egg whites from the yolks. Eggs separate more easily when cold, so separate them immediately after taking them out of the refrigerator. You can cook Banana Chiffon Cake (Egg Whites) using 8 ingredients and 8 steps. Here is how you cook it.
Ingredients of Banana Chiffon Cake (Egg Whites)
- It’s 190 gr of all purpose flour.
- It’s 35 gr of cornstarch.
- You need 270 gr of banana ripe (have black spots on the skin), peel, mashed.
- Prepare 180 ml of vegetable/canola oil.
- Prepare 1 tsp of vanilla extract.
- You need 9 of egg whites (approximately 300 gr).
- It’s 100 gr of brown sugar.
- It’s 70 gr of granulated sugar.
Even the tiniest bit of yolk can inhibit the. 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. Use a small food processor to process the bananas into paste.
Banana Chiffon Cake (Egg Whites) instructions
- 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..
In a large bowl, combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. 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. In a large bowl, place egg whites and cream of tartar; using an electric mixer, beat until stiff peaks form.
