Moist Banana Chiffon Cake Recipe

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The banana in this recipe adds to both the flavor and moistness of this foam cake. It is delicious on its own or served with a scoop of orange sherbet or frozen strawberry yogurt.
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  • 2 cups flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ripe banana - mashed
  • 1/2 cup vegetable oil
  • 7 eggs - separate yolks and whites
  • 3/4 cup cold water
  • 1 teaspoon vanilla
  • 1/2 teaspoon cream of tarter
  • powdered sugar
Container: Tube pan
45 mins
1 hr
1.75 hrs
  • Stir together the flour, sugar, baking powder, and salt in a large mixing bowl.
  • In another bowl, add the mashed banana, oil, egg yolks, cold water, and vanilla; whisk together just until combined.
  • Add this mixture to the combined dry ingredients and whisk together until smooth.
  • In a large mixing bowl, beat the egg whites and cream of tartar until they form stiff peaks.
  • Pour the whites into the batter and gently fold in. Mix only until combined, being careful not to over mix.
  • Pour the cake batter into the tube pan and place in a 350°F preheated oven.
  • Bake for 50 to 55 minutes or until a toothpick comes out clean when poked in the center of the cake.
  • Remove from the oven and invert the tube pan. Allow it to cool completely.
  • After the cake has cooled turn it back over and carefully run a knife around the outside edge of the cake to loosen it from the sides of the pan.
  • Turn the cake out onto a cake plate and cover until ready to serve. Sprinkle with the powdered sugar just before serving.
  • If desired, serve with orange sherbet or frozen strawberry yogurt.
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