Ann's Banana Chiffon Cake – a delicious recipe with eggs, sugar, flour, baking powder, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease two 8-in round pans well and dust with flour.
2
Beat egg whites until frothy.
3
Gradually beat in 13 cup of sugar.
4
Continue beating until very stiff and glossy.
5
Sift remaining sugar, flour, baking powder, soda and salt into another bowl.
6
Add oil, mashed bananas, half of buttermilk and vanilla extract.
7
Beat 1 minute at medium speed on mixer.
8
Scrape sides and bottom of bowl constantly.
9
Add remaining buttermilk and egg yolks.
10
Beat 1 more minute.
11
Fold in beaten egg whites.
12
Fold nuts in gently.
13
Pour into prepared pans.
14
Bake in a 350F (180C) oven for 30 to 35 minutes.
15
Cool.
16
Frost with whipped cream.
17
Decorate with sliced bananas if desired.
22770
kcal
Calories
65
g
Fat
5718
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 large eggs separated, 113 cups sugar, 2 cups flour, all-purpose, 1 teaspoon baking powder, and more.
Yes, Ann's Banana Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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