February 6, 2009

banana chiffon cake

From the pages of Everyday Food magazine, issue # 39, this banana chiffon cake is an interesting twist to the old cake favorite. Most of us have ripening bananas we don't want to waste, just waiting to be made into the usual banana bread or muffins, so this is just another great way to use them. I thought adding 2 bananas instead of just 1, as suggested in the recipe, will make the banana flavor more intense. I also used rum flavoring instead of vanilla, but using 2 tsps. I think wasn't enough. Not bad for a first attempt but I will have to make the necessary adjustments next time.
the chiffon cake (above) just out of the oven

(adapted from Everyday Food magazine)

2 cups all purpose flour ( I used a combination of all purpose & cake flour )
1 1/2 cups sugar (divided - use 3/4 cups for the eggwhites)
1 Tbsp. baking powder
1 tsp. salt
1-2 ripe bananas, mashed
1/2 cup vegetable oil
1/2 cup water or milk (lessen amount to 1/4 cup if using 2 bananas)
7 large eggs, separated
1 tsp. vanilla, banana or rum flavoring
1/2 tsp. cream of tartar

Line the tube pan with wax paper. Preheat the oven to 350 degrees F. Combine & whisk together the dry ingredients, flour, 3/4 cup of the sugar, salt and baking powder. Add the mashed bananas, vegetable oil, water or milk, eggyolks and flavoring. Set aside. Beat the eggwhites with the cream of tartar until stiff peaks form. Beat the flour mixture until well combined, about 2 minutes. Fold in the beaten eggwhites into the batter gently. Pour into the tube pan. Bake for 45-50 minutes or until done. Invert tube pan to cool. Run a thin spatula around the cake to release to a platter. Dust the cake slices with powdered sugar before serving.

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