Banana Chiffon Cake

Submitted by: jej
Last Updated: 3/3/2007

• This recipe is from the Milwaukee J/S (2/25/07) in a "Great Hosts" column featuring Nina Jones. This lady entertains a lot, and this is one of her specialties. I cannot wait to try it.

Banana Chiffon Cake

• 2 1/4 c. cake flour
• 1 1/2 c. sugar
• 3 t. baking powder
• 1 t. salt
• 1/2 c. veggie oil
• 5 egg yolks
• 1/3 c. cold water
• 1 t. vanilla extract
• 1 c. ripe bananas, well mashed
• 1 c. egg whites (7 to 8 whites)
• 1/2 t. cream of tartar

• 1 c. whipped cream flavored with 1/4 c. granulated sugar and 1 t. vanilla extract.

• 1. Preheat oven to 325 F., and set out ungreased 10-inch tube pan with a removable bottom.

• 2. In large bowl, whisk flour, sugar, baking powder and salt. Make a well in dry ingredients and add oil, egg yolks, water, vanilla and bananas. Using electric mixer, blend until smooth.

• 3. In separate bowl, beat egg whites and cream of tartar until very stiff peaks form.

• 4. Pour banana mixture in a very thin stream over egg whites, gently cutting and folding until all is incorporated. Do not stir.

• 5. Pour batter into the tube pan. Bake in preheated oven 60-70 minutes or until cake tests done with a toopick and top is light golden brown.

• 6. Remove from oven and immediately invert pan on a wire rack. Let cool thoroughly.

• 7. Frost cake or top slices with flavored whipped cream.