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|EVERY FEW MINUTES|
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|BANANA CHIFFON CAKE|
2 1/2 cups cake flour
1 1/2 cups sugar
1 tbsp. baking powder
1 tsp. salt
1 cup mashed ripe bananas (about 2 medium)
1/2 cup vegetable oil
1/2 cup water
5 eggs, separated
1 tsp. pure vanilla or banana extract
Preheat oven to 325°F.
In a large bowl, combine flour, sugar, baking powder and salt.
Form a well in the center and add bananas, oil, water, egg yolks and vanilla. Beat until smooth.
In a small mixing bowl, beat egg whites until they hold stiff peaks when the beaters are lifted from the bowl. Fold gently into the banana mixture.
Pour into an ungreased 10-inch tube pan.
Bake for 60-65 minutes or until the cake springs back when lightly touched. Remove pan from oven and turn upside down immediately. Allow to cool for 20 minutes. Remove cake from pan.
Frost top with vanilla or banana flavored confectioners' icing or drizzle melted chocolate over the top. Chocolate frosting or Cream Cheese frosting are good choices, too. Frosting may be sprinkled with chopped nuts or flaked coconut if desired. Or serve topped with sliced bananas in a rum syrup topped with whipped cream flavored with banana liqueur!
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