Banana orange chiffon cake

Yield: 1 Servings

Measure Ingredient
2¼ cup Sifted cake flour
1½ cup Sugar
3 teaspoons Baking powder
1 teaspoon Salt
½ cup Corn oil
6 larges Eggs; separated
1 cup Sieved ripe bananas (2 lg.)
1 teaspoon Grated orange rind
⅓ cup Orange juice
½ teaspoon Cream of tartarORANGE FROSTING:
2 tablespoons Butter
1 tablespoon Light corn syrup
½ teaspoon Grated orange rind
1 cup Sifted confectioner's sugar
1 tablespoon Orange juice

Preparation : Into a medium mixing bowl sift together the flour, sugar, baking powder and salt. Make a well in the center; add corn oil, egg yolks, banana, orange rind, and orange juice. With a wooden spoon beat until smooth. In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn. Gently fold in flour mixture, blending well. Pour into an ungreased angel food cake pan - 10 x 4 inches. Bake in a preheated 325 degree oven until a cake tester inserted comes out clean and cake springs back when touched - 1 hour and 10 or 15 minutes. At once invert pan and let stand on legs; if pan does not have legs invert over a funnel or bottle; cool completely. With a small metal spatula loosen edges and around tube; ease out of pan with fingers.

Leave cake bottom side up (top will have cracks) and cover with Orange Frosting. Cake my be cut into 15 (2-inch) wedges.

Recipe by: Cookbook USA Posted to MC-Recipe Digest V1 #738 by Gerald Edgerton <jerrye@...> on Aug 12, 1997

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