Chiffon: Banana Chiffon Cake
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
2 1/4 cups self-rising flour
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 cup vegetable oil
5 egg yolks (reserve the whites)
2 tablespoons lemon juice
1 cup mashed bananas
Reserved egg whites plus 3 egg whites
1/2 teaspoon cream of tartar
1/4 cup sugar
Vanilla Glaze (below) Recipe
Preheat oven to 325�F. In a large mixing bowl, combine flour, sugar, and cinnamon; make a well in the center.� Add oil, egg yolks, lemon juice, and banana; stir with a wooden spoon until well blended and smooth.
In a large bowl, beat egg whites with cream of tartar until foamy.� Gradually beat in sugar until soft peaks form.� Fold batter gently into egg whites.� Spoon batter into an UNGREASED 10-inch tube pan.
Bake for 1 hour and 10 minutes or until top springs back when lightly touched.� Invert pan, placing the tube of the pan over a funnel or large bottle.� Cool completely.� Loosen cake around the tube and sides; remove to a serving platter.� Drizzle top and sides with Vanilla Glaze.� Garnish with chopped nuts, if desired.
VANILLA GLAZE
2 cups confectioners� sugar
3 tablespoons milk
2 teaspoons vanilla extract
In a small bowl, combine all ingredients, stirring until smooth and of a drizzling consistency.
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