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Banana Chiffon Cake

This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly. Top each slice with a small scoop of sorbet or frozen yogurt.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, January/February 2007


  • 2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ripe banana
  • 1/2 cup vegetable oil
  • 7 large eggs, yolks and whites separated
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cream of tartar
  • Confectioners' sugar, for dusting


  1. Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt; set aside. In a medium bowl, mash banana. Add oil, egg yolks, vanilla, and 3/4 cup cold water; mix to combine. Add to flour mixture, and whisk batter until smooth.

  2. In a large bowl, place egg whites and cream of tartar; using an electric mixer, beat until stiff peaks form. With a rubber spatula, gently fold into batter just until combined (do not overmix). Pour into a 10-inch angel-food cake pan with legs. Bake until a toothpick inserted into center of cake comes out clean, about 55 minutes. Invert pan onto legs over counter; let cool completely. Reinvert pan, and run a thin metal spatula around edge to release onto platter. Dust with confectioners' sugar. Serve.

Cook's Notes

Egg whites that have even a drop of yolk in them may not stiffen properly when beaten. So, when separating eggs, try this: Drop each white into a small bowl on its own before placing into bowl with other whites. If a yolk breaks or a little gets in, you’ll waste only one white.

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