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.

Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    Yum, yum, yum. Can't wait to try this treasure. Great post and a very high 5.
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