Banana Chiffon Cake
Chiffon cakes were invented in the United States in the late 1920s and became popular due to their light and airy texture.
This is vegetarian recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Banana Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C) and prepare a tube pan.
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In a large bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.
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Add the mashed bananas, vegetable oil, egg yolks, and vanilla extract to the dry ingredients. Mix until well combined.
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In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
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Gently fold the beaten egg whites into the banana mixture until no streaks remain.
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Pour the batter into the prepared tube pan and smooth the top.
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Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and invert the pan onto a wire rack to cool completely.
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Once cooled, run a knife around the edges of the pan to release the cake.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 24g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
