Ann's Banana Chiffon Cake
Banana Chiffon Cake recipe
Yield
10 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
separated |
|
| 1 ⅓ | cups | sugar |
|
| 2 | cups | all-purpose flour |
|
| 1 | teaspoon | baking powder |
|
| 1 | teaspoon | baking soda |
|
| 1 | teaspoon | salt |
|
| ⅓ | cup | vegetable oil |
|
| 1 | cup |
bananas
mashed ripe |
|
| ⅔ | cup | buttermilk |
|
| 1 | teaspoon | vanilla extract |
|
| ½ | cup |
nuts
chopped |
|
|
whipped cream
optional |
*
|
||
|
bananas
sliced, for garnish, optional |
*
|
Trans-fat Free
Directions
Grease two 8-in round pans well and dust with flour.
Beat egg whites until frothy. Gradually beat in ⅓ cup of sugar. Continue beating until very stiff and glossy.
Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mashed bananas, half of buttermilk and vanilla extract.
Beat 1 minute at medium speed on mixer. Scrape sides and bottom of bowl constantly.
Add remaining buttermilk and egg yolks. Beat 1 more minute. Fold in beaten egg whites. Fold nuts in gently.
Pour into prepared pans. Bake in a 350℉ (180℃) oven for 30 to 35 minutes. Cool.
Frost with whipped cream. Decorate with sliced bananas if desired.
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