Banana Chiffon Cake (Egg Whites)

Name: Banana Chiffon Cake (Egg Whites)
Cuisine: American
Ingredients: 190 gr all purpose flour; 35 gr cornstarch; 270 gr banana ripe (have black spots on the skin), peel, mashed; 180 ml vegetable/canola oil; 1 tsp vanilla extract; 9 egg whites (approximately 300 gr); 100 gr brown sugar; 70 gr granulated sugar

Pawon Indo Bule @PawonIndoBule

No egg yolks, no baking powder. The cake is light and moist.

Pawon Indo Bule @PawonIndoBule

No egg yolks, no baking powder. The cake is light and moist.

Saved

Ingredients

190 grall purpose flour
35 grcornstarch
270 grbanana ripe (have black spots on the skin), peel, mashed
180 mlvegetable/canola oil
1 tspvanilla extract
9egg whites (approximately 300 gr)
100 grbrown sugar
70 grgranulated sugar

Saved

Steps

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.