Wednesday, February 04, 2009

Banana Chiffon Cake

Banana bread is easier, but this cake is nicer. It is quite a bit of work, at least it seemed that way to me. Still, if you have a few bananas screaming to be used, this is a different way to make use of them. Of course you're going to use a whole lot of eggs trying to save three bananas so maybe this isn't a cost saver unless you have hens. Still better than banana bread.

From The New York Times heritage Cookbook

You Will Need:

2 1/4 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
5 egg yolks, unbeaten
1/3 cup cold water
1 cup mashed ripe bananas (about three)
1 teaspoon vanilla
1 cup egg whites (about eight)
1/2 teaspoon cream of tartar

Glaze of confectioner's sugar and water if you like.

Preheat oven to 325 degrees F.

Sift together the flour, sugar, baking powder, and salt in a large bowl. Make a well and add the egg yolks, oil, cold water, bananas and vanilla. Mix well.

Beat the egg whites until foamy. Add cream of tartar and then beat until stiff. Fold egg whites into batter and incorporate gently. Pour into tube pan and place on baking sheet (to catch leaks). Bake 55 minutes, then increase temperature to 350 degrees F. and bake five minutes longer or until tester comes out clean. Invert on a funnel to cool completely.

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