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Before you jump to Banana Chiffon Cake (Egg Whites) recipe, you may want to read this short interesting healthy tips about Healthy Power Goodies.
We all know that consuming healthy snacks can help us truly feel better in our bodies. If we eat more healthy meals and a smaller amount of the unhealthy ones we generally feel much better. A piece of pizza will not have you feeling as healthy as ingesting a fresh green salad. Choosing healthier food choices can be difficult when it is snack time. You can spend several hours at the grocery store searching for the right snack foods to make you feel healthy. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting snack food.
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We hope you got insight from reading it, now let’s go back to banana chiffon cake (egg whites) recipe. You can cook banana chiffon cake (egg whites) using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Banana Chiffon Cake (Egg Whites):
- Use 190 gr all purpose flour
- You need 35 gr cornstarch
- Get 270 gr banana ripe (have black spots on the skin), peel, mashed
- Prepare 180 ml vegetable/canola oil
- Provide 1 tsp vanilla extract
- Take 9 egg whites (approximately 300 gr)
- You need 100 gr brown sugar
- Provide 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.
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