Banana Chiffon Cake Recipe

Name: Banana Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. sifted cake flour; 1 1/2 c. sugar; 3 tsp. baking powder; 1 tsp. salt; 1/2 c. salad oil; 5 medium size egg yolks, unbeaten; 1 c. mashed ripe bananas; 1 Tbsp. fresh lemon juice; 1/2 tsp. cream of tartar; 1 c. egg whites (7 or 8)

Servings: persons

2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
5 medium size egg yolks, unbeaten
1 c. mashed ripe bananas
1 Tbsp. fresh lemon juice
1/2 tsp. cream of tartar
1 c. egg whites (7 or 8)

1
Sift together flour, sugar, baking powder and salt into mixing bowl.
2
Make a well in dry ingredients and add in order: oil, egg yolks, banana and lemon juice.
3
Beat until smooth.
4
Add cream of tartar to whites.
5
Beat egg whites to very stiff peaks.
6
Do not underbeat.
7
Gradually and gently fold banana mixture into egg whites, just until blended.
8
Do not stir.
9
Pour into ungreased 10-inch tube pan, 4-inches deep.
10
Bake at 325u00b0 for 1 hour and 5 minutes.

1394

kcal

Calories

Fat

210

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/4 c. sifted cake flour, 1 1/2 c. sugar, 3 tsp. baking powder, 1 tsp. salt, and more.

Yes, 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.

Banana Chiffon Cake

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