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Banana Chiffon Cake (Egg Whites)
Banana Chiffon Cake (Egg Whites)

Before you jump to Banana Chiffon Cake (Egg Whites) recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

Mostly, people have been taught to think that “comfort” foods are not good for the body and have to be avoided. At times, if your comfort food is made of candy or other junk foods, this is true. Other times, however, comfort foods can be totally nourishing and it’s good for you to eat them. There are several foods that basically can raise your moods when you eat them. When you feel a little down and are needing an emotional pick-me-up, test out some of these.

If you want to defeat depression, try eating some cold water fish. Tuna, trout, mackerel, herring and wild salmon are all rich in omega-3 fats and DHA. These are two substances that promote the quality and function of the gray matter in your brain. It’s true: consuming a tuna fish sandwich can seriously raise your mood.

See, you don’t need to consume all that junk food when you want to feel better! Try these suggestions instead!

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 cook it.

The ingredients needed to make Banana Chiffon Cake (Egg Whites):
  1. You need 190 gr all purpose flour
  2. Prepare 35 gr cornstarch
  3. You need 270 gr banana ripe (have black spots on the skin), peel, mashed
  4. You need 180 ml vegetable/canola oil
  5. Provide 1 tsp vanilla extract
  6. You need 9 egg whites (approximately 300 gr)
  7. Take 100 gr brown sugar
  8. Prepare 70 gr granulated sugar
Instructions to make 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.

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