Step-by-Step Guide to Prepare Gordon Ramsay Banana Chiffon Cake (Egg Whites)

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, banana chiffon cake (egg whites). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Banana Chiffon Cake a light and airy cousin to angel food cake and sponge cakes but with tender bite and rich banana flavor. How to make Banana Chiffon Cake. This banana chiffon cake recipe produces a moist, soft, and flavorful cake that everyone will love at your next get-together. Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form.

Banana Chiffon Cake (Egg Whites) is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Banana Chiffon Cake (Egg Whites) is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook banana chiffon cake (egg whites) using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Banana Chiffon Cake (Egg Whites):

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

Add cream of tartar to egg whites in a large mixing bowl. Gradually and gently fold banana mixture into stiff whites until just blended, do not stir! This banana chiffon cake is simple yet truly special. It's light, fluffy, and moist all at the same time.

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.

This banana chiffon cake is simple yet truly special. It's light, fluffy, and moist all at the same time. It boasts a big banana flavor with just the right amount Using a rubber spatula, gently fold together the banana mixture into the egg white mixture. Carefully fold repeatedly until batter is incorporated, but. This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly.

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