Banana Chiffon Cake
From sugarmama 15 years ago
- 60 minutes to make
- Serves 12
Of all the kinds of cakes there are in the world, I am most fond of the chiffon cake... It is as light as the angel food cake but way more flavorful... & banana is 1 of my favorite fruits to put in a cake... Read more so imagine my excitement to discover this recipe in the Domino sugar website. I baked it last weekend for a family-&-friends picnic... I tinkered it a little to my liking... I made it into layers & filled & frosted it with a Chocolate Butter Cream (this I also altered to my liking =D). I think this cake will also be delightful with a Fudge Frosting so I'm posting 1 as well. If u decide to try this recipe, have fun deciding w/c frosting is to your fancy... or maybe you can do both! Happy baking u all! See less
Ingredients
- 2 1/4 cups - sifted cake flour shopping list
- 1 1/4 cups - Domino® superfine sugar, divided shopping list
- 1 tablespoon - baking powder shopping list
- 1/4 teaspoon - nutmeg (optional) shopping list
- 1 teaspoon - salt shopping list
- 1/2 cup - canola oil shopping list
- 5 - egg yolks shopping list
- 1/3 cup – water shopping list
- 1 teaspoon - vanilla shopping list
- 1 cup - (about 2 1/2 large bananas) mashed, ripe bananas shopping list
- 1 cup - egg whites, room temperature (about 4 egg whites) shopping list
- 1/2 teaspoon - cream of tartar shopping list
How to make it
- Preheat oven to 300°F.
- Prepare and line bottom of two 9-inch square pans. Set aside.
- Sift together flour, baking powder, nutmeg and salt in large mixing bowl.
- Beat eggyolks, ½ cup sugar, water, vanilla, and bananas.
- Make well in center of flour mixture and add oil-egg yolks mixture.
- Beat just until flour mixture is blended. DO NOT overmix.
- In a large mixing bowl, beat egg whites until bubbles form and add cream of tartar.
- On medium-high speed beat until soft peaks form and add remaining 3/4 cup of sugar, 1 tablespoon at a time and continue beating on high until stiff peaks form but egg whites are not dry.
- Fold a fraction of batter into beaten egg whites, then fold the rest of egg whites into the batter just until no streaks of egg white remain.
- DO NOT stir or over mix.
- Divide batter between prepared pans.
- Bake for 40 minutes or until cake springs back when touched lightly.
- Invert pan on funnel or suspend over cooling rack; cool for 10 minutes.
- Remove cake from pan by running a sharp, thin-bladed knife around sides of pan with one long steady stroke. Cake should come out from pan easily.
- When completely cooled, frost and fill cake layers with favorite frosting.
- Makes a generous 12 servings.
People Who Like This Dish 4
- cinnamongal Mequon, WI
- chefmeow Garland, TX
- clbacon Birmingham, AL
- jeffsgirl Medford, OR
- sugarmama Chicago, IL
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