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.
- 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
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.
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.