BANANA CHIFFON CAKE
Delicate banana flavor with a light texture. Serve alone, with ice cream or with canned fruit.
- 16
Ingredients
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup cooking oil
- 7 egg yolks
- 1 cup mashed ripe banana
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp vanilla
- 7 egg whites, room temperature
- 1/2 tsp cream of tartar
Preparation
Step 1
Stir first 4 ingredients into bowl. Makae a well in center.
Measure next 6 ingredients into well. Don't beat yet. Set aside.
Beat egg whites until frothy. Add cream of tartar. Beat until very stiff. Using same beaters, beat yolk-flour mixture until smooth. Gently and gradually fold into egg whites. Turn into ungreased 10 inch tube pan. Bake in 325 oven for 60 to 65 minutes until an inserted wooden pick comes out clean. Invert pan until cake has cooled. May be frozen at this point. Ice with Brown sugar glaze when ready to eat.
BROWN SUGAR GLAZE
2 tbsp butter/margarine
1/2 cup brown sugar,packed
2 tbsp water
1/2 tsp vanilla
1 cup icing sugar
Beat butter, brown sugar and water together in small bowl to dissolve sugar.
Mix in vanilla and icing sugar. Beat until smooth. If needed, add a bit of water to make a barely pourable mixture. Apply light glaze to cake.