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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