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
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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