Without Fail Prepare Recipe Banana Chiffon Cake Egg Whites Delicious Perfect

Without fail recipe ultimate Banana Chiffon Cake (Egg Whites) easy, fast, practical.

8 ingredients, 8 steps, cooking Banana Chiffon Cake (Egg Whites)

Good Morning my mother, now you can cook recipe Banana Chiffon Cake (Egg Whites) with 8 ingredients and 8 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 8 ingredients and 8 stages of easy cooking Banana Chiffon Cake (Egg Whites).

Ingredients all Banana Chiffon Cake (Egg Whites)

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

If all cooking materials Banana Chiffon Cake (Egg Whites) it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Step by Step Cooking Banana Chiffon Cake (Egg Whites)

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.
   
9. Finish and Enjoy.

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