Chiffon Banana Cake Recipe
Ingredients
| Cake flour | 1 1⁄8 Cup (18 tbs), sifted | |
| Egg yolks | 2 , unbeaten | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Ripe bananas | 1⁄2 Cup (8 tbs), mashed | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Lemon juice | 1 1⁄2 Teaspoon | |
| Cooking oil | 1⁄4 Cup (4 tbs) (Salad Oil) | |
| Egg whites | 1⁄2 Cup (8 tbs) | |
| Cream of tartar | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 407 Calories from Fat 110
% Daily Value*
Total Fat 12 g19.1%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol 61.7 mg20.6%
Sodium 518.8 mg21.6%
Total Carbohydrates 54 g17.9%
Dietary Fiber 3.4 g13.6%
Sugars 28.4 g
Protein 21 g42.2%
Vitamin A 1.7% Vitamin C 3.7%
Calcium 13.2% Iron 2%
*Based on a 2000 Calorie diet
Directions
1.Start by preheating the oven to 325F degrees
MAKING
2.In a bowl, sift flour, 1/2 cup of the sugar, baking powder, and salt together
3.Make a well in center and add in order, the oil, egg yolks, bananas and lemon juice, beat until smooth and set aside
4.In a wide bowl, beat egg whites until frothy in a large
5.Now add cream of tartar and continue to beat slightly, gradually add remaining 1/4 cup sugar, beating well after each addition; beat until rounded peaks are formed and whites do not slide when bowl is inverted; slowly pour yolk mixture over entire surface of whites; fold gently until completely blended
6.Pour into ungreased 9 1/4 x 51/4x2 3/4 inch loaf pan
7.Bake in the oven for 55 minutes
8.Invert and rest edges of pan on the edges of two other pans; let hang until cold
SERVING
9.Serve with cream
Chef
