BANANA CHIFFON CAKE
"Simple yet delicious desserts were my Aunt Allie's specialty," notes Nancy Horsburgh of Everett, Ontario. "This cake was one of her best."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. Beat until well blended. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into yolk mixture., Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto serving plate; frost top and sides.
Nutrition Facts : Calories 292 calories, Fat 8g fat (1g saturated fat), Cholesterol 89mg cholesterol, Sodium 324mg sodium, Carbohydrate 50g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
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