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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BANANA CHIFFON CAKE Recipe

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This recipe for BANANA CHIFFON CAKE is from Drew's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 c. sifted cake flour
1 1 /2 c. granulated sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. vegetable oil
5 eggs
1/3 c. cold water
1 tsp. vanilla extract
1 c. mashed ripe bananas
1/2 tsp. cream of tartar
Directions:
Directions:
Preheat oven to 325.º Set oven rack to middle position & remove any above it. Separate egg yolks & whites. Set aside egg whites & let come to room temperature. Sift flour, sugar, baking powder, & salt into a large mixing bowl. Make a well in flour & add oil, egg yolks, water, vanilla, & bananas. Beat until smooth; set aside. In clean bowl with clean beaters, beat egg whites & cream of tartar until stiff, but not dry. Very gently, fold into banana mixture. Gently, pour into an ungreased 10" tube pan (I use a teflon-coated angel cake pan). Bake at 325º for 55 minutes, then raise temp. to 350º & bake 10-15 minutes more. Invert to cool.
Personal Notes:
Personal Notes:
A really light cake-one of my favorites.

 

 

 

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