Banana chiffon cake xwcg89a

Yield: 10 Servings

Measure Ingredient
\N \N \"A Taste of Homecoming\" by
\N \N Daisy King
2 \N 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
\N \N Whipped cream
\N \N 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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