How to Cook Delicious Banana Chiffon Cake (Egg Whites)

Banana Chiffon Cake (Egg Whites). Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended.

With a rubber spatula, gently fold into batter just until combined (do not overmix). 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. 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)

1. It's 190 gr of all purpose flour.
2. It's 35 gr of cornstarch.
3. You need 270 gr of banana ripe (have black spots on the skin), peel, mashed.
4. It's 180 ml of vegetable/canola oil.
5. It's 1 tsp of vanilla extract.
6. Prepare 9 of egg whites (approximately 300 gr).
7. Prepare 100 gr of brown sugar.
8. You need 70 gr of granulated sugar.

Canola oil - in place of butter makes for a lighter cake with softer chew. Use an electric mixer and beat the egg whites, adding in the cream of tartar and the sugar. Fold the egg whites into the yolk batter, using a spatula and scraping around the side of the bowl and pushing the batter to the middle. Chiffon cake uses traditional ingredients such as eggs, flour, sugar, baking powder, oil and flavoring.

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..

The light texture comes from whipping the egg whites separately from the other ingredients, then folding in the fluffy egg whites the remaining batter. The success of this chiffon cake is highly depending on the egg white mixture used because there is no other chemical agents used to stabilise the cake structure. 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.