Banana Chiffon Cake
- 2 1/4 cups cake flour
- 1 1/2 cups sugar
- 1 tsp. salt
- 3 tsp. baking powder
- 1/2 cup oil
- 5 egg yolks, unbeaten
- 3/4 cup cold water
- 1 cup very ripe mashed bananas
- 1 cup egg whites
- 1/2 tsp. cream of tartar
- 1 tsp. lemon extract
Sift dry ingredients into mixing bowl. Make a well in the dry ingredients and add oil, egg yolks, water, bananas and lemon extract in order given.combine egg whites and cream of tartar in large mixing bowl. Beat until it forms very stiff peaks (stiffer than for meringue of angel food). Fold egg yolk mixture gradually into egg whites. Bake in ungreased 10 inch tube pan in moderately slow oven (325 degrees F) for 55 minutes, then 350 degrees F until done.
Note: To make cake flour, use 2 Tbsp. cornstarch and fill cup with flour. This equals 1 cup cake flour.
By Robin from Washington, IA
May 9, 20070 found this helpful
Does your cake have a frosting or a glaze?
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