How to make it

  • Banana Orange Chiffon Cake preparation:
  • 1. Into a medium mixing bowl sift together the flour, sugar, baking powder and salt.
  • 2. Make a well in the center; add corn oil, egg yolks, banana, orange rind, and orange juice.
  • 3. With a wooden spoon beat until smooth.
  • 4. In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn.
  • 5. Gently fold in flour mixture, blending well.
  • 6. Pour into an ungreased angel food cake pan - 10 x 4 inches.
  • 7. Bake in a preheated 325 degree oven until a cake tester inserted comes out clean and cake springs back when touched - 1 hour and 10 or 15 minutes.
  • 8. At once invert pan and let stand on legs; if pan does not have legs invert over a funnel or bottle; cool completely.
  • 9. With a small metal spatula loosen edges and around tube; ease out of pan with fingers.
  • 10. Leave cake bottom side up (top will have cracks) and cover with Orange Frosting.
  • 11. Cake my be cut into 15 (2-inch) wedges.
  • url:
  • http://www.azcakerecipes.com/banana_orange_chiffon_cake_recipe-1422.htm
  • Disclaimer: This website is notorious for posting incorrect ingredients and directions with their recipes, having said that - I would NOT VISIT it at all.

People Who Like This Dish 4
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    " It was excellent "
    brianna ate it and said...
    This cake sure sounds delicious & one I'll certainly be trying out. Thanks & 5 forks
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