Banana Chiffon Cake |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 2-1/4 cups cake flour, sifted | 1 cup sugar | 3 t baking powder |
| 1 t cinnamon | 1/2 t salt | 1/2 cup oil |
| 5 egg yolks | 2 T lemon juice | 3 bananas mashed |
| 8 egg whites | 1/2 t cream tartar | 1/4 cup sugar |
| 1 | Sift flour, sugar, baking powder, cinnamon, and salt into a medium bowl. Make a well in the center. Add in order oil, egg yolks, lemon juice, and bananas. Beat with spoon until smooth. |
| 2 | Beat egg whites and cream of tartar until foamy. Gradually beat in sugar, until meringue forms soft peaks. Fold egg yolks mixture gently into meringue, until no streaks of white remain. Spoon into an ungreased 10" tube pan. Bake at 325 F for 1 hour and 10 minutes, or until top springs back when lightly pressed with finger tip. Invert pan, placing tube over a funnel or large bottle. Let cake cool completely. Loosen around the cake with spatula. |