Easiest Way to Prepare Yummy 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.

Tube pan - wondering what is a tube pan? Well, in order for this cake to rise up high and turn out correctly it is essential to bake in the right type of tube pan. In a large bowl, place egg whites and cream of tartar; using an electric mixer, beat until stiff peaks form. You can cook Banana Chiffon Cake (Egg Whites) using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Banana Chiffon Cake (Egg Whites)

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

With a rubber spatula, gently fold into batter just until combined (do not overmix). 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. Banana Chiffon Cake is a light and airy cousin to angel food cake and sponge cakes but with a tender bite and rich banana flavour.

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..

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. Even the tiniest bit of yolk can inhibit the. Chiffon cake uses traditional ingredients such as eggs, flour, sugar, baking powder, oil and flavoring.