Banana Chiffon Cake (Egg Whites). 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. 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.
Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. So today I made a chiffon cake using bananas. True to form, the cake was moist and soft and yes, delicious too. You can cook Banana Chiffon Cake (Egg Whites) using 8 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Banana Chiffon Cake (Egg Whites)
- You need 190 gr of all purpose flour.
- It’s 35 gr of cornstarch.
- It’s 270 gr of banana ripe (have black spots on the skin), peel, mashed.
- It’s 180 ml of vegetable/canola oil.
- It’s 1 tsp of vanilla extract.
- Prepare 9 of egg whites (approximately 300 gr).
- Prepare 100 gr of brown sugar.
- Prepare 70 gr of granulated sugar.
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. Once soft peaks form, add the.
Banana Chiffon Cake (Egg Whites) step by step
- 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..
This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly. Top each slice with a small scoop of sorbet or frozen yogurt. 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. To make egg white foam, beat egg whites, tartar and sugar until mixture becomes peak form.
