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Banana Chiffon Cake Recipe

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This recipe for Banana Chiffon Cake is from Family Recipes From Bea And Mildred, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. vegetable oil
5 medium sized egg yolks, beaten
1 c. mashed ripe bananas (2 or 3)
1 T. fresh lemon juice
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar

Preheat oven to 325. Sift flour, sugar, baking powder, and salt into bowl. Make a well in the middle of the dry ingredients and add in order: oil, egg yolks, bananas, and lemon juice. Beat mixture until smooth. In a separate large bowl, add cream of tartar and egg whites, beating until it forms stiff peaks, making sure not to under beat. Gradually add and gently fold banana mixture into egg whites, just until blended, being sure not to stir. Pour batter into an ungreased 10 inch tube pan. Back for about 65 minutes. Cool in pan upside down elevated. Cut out of pan when cool.




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