Directions: |
Directions:Blend all ingredients (except egg white and cream of tarter) until smooth. Beat egg whites with cream of tarter until very stiff. This is important. Fold first mixture into egg whites, blending carefully.
Bake in ungreased 10" tube 4" deep 325ºF for 55 minutes, then 350ºF for 10 minutes. Suspend inverted cake pan and allow to cool completely. (Blush pink icing or whipped cream with bananas) |
Directions: |
Directions:Cherry Nut - Omit banana, decrease water ¼ c, add ¼ c maraschino cherry fuice, lastly and carefully fold in with few strokes ½ c well drained and finely chopped maraschino cherries, ½ c finely chopped nuts. (Basic butter icing)
Maple Nut - Omit banana, ½ of sugar should be brown, 2 tsp maple flavoring instead of vanilla, 1 c very finely chopped nuts. Fold in with few strokes last. (Browned butter icing)
Coconut - Omit banana. Add 1 tsp almond extract.
Golden - Omit banana. Add grated rind of one lemon, about 2 tsp and 2 tsp vanilla. (White mountain frosting - lemon)
Cocoa Fluff - Omit banana. Add ¾ c boiling water, ½ cup cocoa.
Walnut - Omit banana. Before pouring batter into pan, carefully and gently fold in 1 c very finely chopped walnuts.
Bit O' Chocolate - Omit Banana. Increase vanilla by 1 tsp, add 3 oz grated chocolate. Fold in with few strokes.
Peppermint Chip - Omit Banana. Exchange the vanilla with peppermint extract. Before pouring batter into pan, fold in ½ tsp red food coloring with 3-4 strokes to marble. (White mountain frosting - peppermint) |
This recipe for Chiffon - Fresh Banana and Variations is from