Banana chiffon cake

Banana chiffon cake

Ingredients/Components

• sugar - 3/4 c
• cinnamon - 1 tsp
• salt - 1/2 tsp
• egg yolks - 5 item
• baking powder - 1 Tbsp
• vegetable oil - 1/2 c
• sifted cake flour
• cream of tartar - 1/2 tsp
• lemon juice - 2 Tbsp

How to make banana chiffon cake:

Sift together in a large bowl the cake flour, sugar, baking powder, cinnamon and salt. Make a well in center of mixture and add in order the oil, egg yolks, lemon juice and bananas. Stir with spoon until well blended and smooth. Beat together in separate large bowl the egg whites and cream of tartar. Beat whites until foamy. Gradually beat in the sugar until soft peaks form. Fold batter gently into beaten whites until no streaks of white remain. Turn into an ungreased 10-inch tube pan. Bake in a 325° oven for 1 hour and 10 minutes or until top springs back when lightly pressed with fingers. Invert pan, placing tube of pan over funnel or large bottle. Cool completely. Loosen cake around tube and sides with a spatula. Remove cake from pan.

Recipe categories: Desserts, Cakes, < 60 mins.