Recipe: Appetizing Banana Chiffon Cake (Egg Whites)

Banana Chiffon Cake (Egg Whites).

Banana Chiffon Cake (Egg Whites) most diverse and own ideal taste that unique. Few types of Banana Chiffon Cake (Egg Whites) recipes are also enough easy to process and do not pick up long. Although not everybody likes Banana Chiffon Cake (Egg Whites) food, nowadays some people are got attached and like the various Banana Chiffon Cake (Egg Whites) foods available. This could be visible from the number of restaurants that provide Banana Chiffon Cake (Egg Whites) as one of the dish. 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)

1. It's 190 gr of all purpose flour.
2. You need 35 gr of cornstarch.
3. You need 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. It's 100 gr of brown sugar.
8. It's 70 gr of granulated sugar.

Banana Chiffon Cake (Egg Whites) instructions

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..

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