Ingredients
- 8 egg; room temperature
- 1-1/4 cup Sugar
- 1/2 teaspoon Salt
- 1-1/4 cup banana; mashed
- 3/4 cup cake meal
- 1/2 cup potato starch
- 1-1/4 teaspoon Cinnamon
- 1/2 cup pecans or walnuts; finely chopped
Preparation
Step 1
Separate eggs into large mixing bowls. Slowly beat 1 cup sugar and salt
into yolks till thick and light in color. Add mashed bananas; beat 3
minutes at highest speed till very light. Stir together meal, starch, and
cinnamon. Fold gradually into banana mixture. Add nuts.
Beat egg whites at highest speed until they stand in peaks but are not dry.
Continue beating and make meringue by beating remaining 1/4 cup sugar into
whites, 1 tablespoon at a time. Fold meringue into banana mixture.
Turn into 10-inch tube pan, bottom lined with waxed paper. Bake 70 - 75
minutes or till cake is sp[ringy to touch at 325 °F. Invert pan on funnel
or suspend over cooling rack. Let cool 45 minutes. Remove while warm; run
think-blade knife around side of pan with one steady stroke.