Cakes Banana Chiffon Cake Donna Moreno Prev Article Next Article Banana Chiffon Cake Print Recipe Light and fluffy banana chiffon cake. Servings 1 10 x 4 inch tube pan Servings 1 10 x 4 inch tube pan Banana Chiffon Cake Print Recipe Light and fluffy banana chiffon cake. Servings 1 10 x 4 inch tube pan Servings 1 10 x 4 inch tube pan Ingredients Batter 5 pcs overripe bananas * approximately, 1 2/3 cups pureed 8 pcs egg yolks from large eggs 2 tbsp granulated sugar 1/4 cup + 2 tbsps oil canola, corn or vegetable 1 1/2 cup cake flour 1/2 tsp baking powder 1 tsp baking soda 1/4 tsp Salt Meringue 10 pcs eggwhites from large eggs 1/4 tsp cream of tartar 6 tbsps sugar Servings: 10 x 4 inch tube pan Instructions Preheat oven to 300F. Sift together cake flour, baking powder, baking soda and salt. Mix the egg yolk, sugar, oil and pureed bananas. Sift in the flour with the banana mixture and mix well until combined. Meringue In another bowl, beat the eggwhites until foamy then add the cream of tartar. Add the sugar a little at a time. Whisk the meringue until stiff and glossy Fold in the meringue in the batter. Pour into 10 x 4 inch tube pan or 2x 8x3 inches tube pan. Bake for 4o minutes or until done. Once done, immediately turn the tube pans upside down on a cooling rack and let cool completely. Recipe Notes This recipe makes 1 10x4 inch tube pan (big cake) or 2 8x3 inch tube pan. Share this Recipe Facebook Prev Article Next Article Related Posts Café Mocha Amaretto Honey Crumble Cake Donna Moreno Decorated Swiss Roll Donna Moreno Mangoes and Cream Cake Donna Moreno MOCHA MAMON Marie Tayag About The Author donna More from this Author Homemaker. Still learning, making mistakes, trying again.