banana chiffon cake xwcg89a
- Categories
- Cakes
- Yield
- 10 Servings
| Measure | Ingredient |
|---|---|
| "A Taste of Homecoming" by | |
| Daisy King | |
| 2 | Eggs, separated |
| 1⅓ cup | Sugar |
| 2 cups | All purpose flour |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| ⅓ cup | Oil |
| 1 cup | Mashed ripe bananas |
| ⅔ cup | Buttermilk |
| 1 teaspoon | Vanilla extract |
| ½ cup | Chopped nuts |
| Whipped cream | |
| Sliced bananas, for garnish |
Grease two 8-in round pans well and dust with flour. Beat egg whites until frothy. Gradually beat in ⅓ c of sugar. Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mased bananas, half of buttermilk and vanilla extract. Beat 1 minute at medium speed on mixer. Scrape sides and bottom of bowl constantly. Add remaining buttermilk and egg yolks. Beat 1 more minute. Fold in beaten egg whites. Fold nuts in gently. Pour into prepared pans. Bake in a 350 degree oven for 30-35 minutes. Cool. Frost with whipped cream. Decorate with sliced bananas.
Published: National Enquirer 4/7/92 Posted to MM-Recipes Digest V5 #007 by scotlyn@... (Daniel S Johnson) on Jan 5, 1998
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