Della Dreyer, Frohna, Missouri, sends another banana cake version; Banana Chiffon Cake.
GRIT Recipe Box: January/February 2011
Banana Chiffon Cake
2 cups flour
1 1?2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1?2 cup oil
7 eggs, separated
1?3 cup cold water
1 teaspoon vanilla
1 cup mashed ripe bananas (2 large)
1?2 teaspoon cream of tartar
Heat oven to 325°F.
In large bowl, blend flour, sugar, baking powder and salt; set aside.
In another bowl, combine oil, egg yolks, water, vanilla and bananas.
Make a well in dry ingredients and add wet mixture all at once. Beat until smooth.
In large glass bowl, beat egg whites and cream of tartar until very stiff. Pour batter in thin stream over entire surface of egg whites, gently cutting and folding in with rubber spatula until completely blended. Pour mixture into ungreased tube pan.
Bake on lowest rack of oven for 55 minutes. Increase oven temperature to 350° and bake for an additional 10 minutes, or until cake tests done. Invert on bottle or funnel until cool.
NOTE: Della writes, “Icing of your choice is optional. Our family prefers no icing on this cake. It freezes well, too.”