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We hope you got insight from reading it, now let’s go back to banana chiffon cake (egg whites) recipe. To cook banana chiffon cake (egg whites) you only need 8 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Banana Chiffon Cake (Egg Whites):
- Provide 190 gr all purpose flour
- Use 35 gr cornstarch
- Use 270 gr banana ripe (have black spots on the skin), peel, mashed
- Prepare 180 ml vegetable/canola oil
- Get 1 tsp vanilla extract
- Get 9 egg whites (approximately 300 gr)
- Use 100 gr brown sugar
- Get 70 gr granulated sugar
Steps to make Banana Chiffon Cake (Egg Whites):
- 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.
I managed to bake Banana Chiffon Cake and Green Tea Chiffon Cake pretty well and standing tall. 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.
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