Ann’s Banana Chiffon Cake
Chiffon cakes were invented in the United States in the 1920s and became popular due to their light and fluffy texture.
This is vegetarian recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ann’s Banana Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C) and prepare a chiffon cake pan.
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In a large bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, mix together the mashed bananas, vegetable oil, granulated sugar, egg yolks, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
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In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
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Gently fold the egg whites into the batter.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let it cool in the pan for 30 minutes.
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Run a knife around the edges of the cake to loosen it, then transfer to a wire rack to cool completely.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
