Banana Chiffon Cake
This Banana Chiffon Cake is light, fluffy, and has just the right amount of sweetness. It's full of banana flavor yet supremely tender. Be sure to use a tube pan with removable bottom, and don't oil that pan.
Servings: 12 servings
Ingredients
- 2 cups all purpose flour
- 1 ¼ cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon table salt
- ½ cup vegetable oil
- 5 egg yolks
- ½ cup cold water
- 2 teaspoons pure vanilla extract
- 1 cup very ripe mashed banana, approx. 2 bananas
- 8 egg whites
- ½ tsp. cream of tartar
Instructions
- Preheat oven to 325F, with rack on lower middle position.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Make a well in the center. Add oil, unbeaten yolks, water, vanilla, and mashed bananas. Beat until smooth, about 2 minutes.
- In a separate bowl, beat together the egg whites and cream of tartar on medium-high speed until stiff peaks form, about 4 min. Be sure it's at stiff peaks, not soft peaks.
- Using a rubber spatula, gently fold together the banana mixture into the egg white mixture. Carefully fold repeatedly until batter is incorporated, but do not over-handle the batter.
- Pour batter unto an ungreased tube pan with removable center/bottom. Bake 60 minutes or just until toothpick inserted in center comes out almost clean (a few small tender crumbs attached is perfect.)
- Invert the pan over a plate; keep pan inverted until cake is completely cool. Once cooled, use a very thin knife and run it carefully around all edges of the cake to loosen cake. Turn upside down onto a plate, and carefully remove the bottom/center of pan from the cake.
Equipment
Nutrition (per serving)
Calories: 291kcal | Carbohydrates: 42g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 338mg | Potassium: 166mg | Fiber: 1g | Sugar: 23g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg