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Banana chiffon cake

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Ingredients/Components

sugar
vanilla - 1 tsp
salt - 1 tsp
cold water - 1/3 c
baking powder - 3 tsp
egg whites - 8 item
cream of tartar - 1/2 tsp
salad oil - 1/2 c
cake flour
mashed ripe banana - 1 c
egg yolks, unbeaten - 8 item

How to make banana chiffon cake:

Sift flour, baking powder and salt together. Make a well. Add salad oil, egg yolks, water, banana and vanilla and mix well. Beat until smooth.

In a separate, large mixing bowl (free of any oil, with clean beaters), beat the egg whites until they peak. Add cream of tartar and sugar, beating until it holds stiff peaks. Pour egg mixture in thin stream over entire surface of egg white mixture. Gently cut and fold in with rubber spatula until completely blended. Pour into ungreased tube pan.

First time, add height to tube pan by placing an aluminum foil collar, 2-inches tall, around top of pan. Bake 10-inch cake at 325° for 55 minutes. Then bake at 355° for 15 minutes more. When cake is done, invert and let hang until cooled.

Note: This is an extremely light, fluffy cake and wonderful with a fruity or spicy glaze.

Recipe categories: Desserts, Cakes, < 60 mins.

Rating:

3.6

Average rating: 3.6, total votes: 7

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