Banana Chiffon Cake

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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
Meringue
Servings: 10 x 4 inch tube pan
Instructions
  1. Preheat oven to 300F.
  2. Sift together cake flour, baking powder, baking soda and salt.
  3. Mix the egg yolk, sugar, oil and pureed bananas.
  4. Sift in the flour with the banana mixture and mix well until combined.
Meringue
  1. In another bowl, beat the eggwhites until foamy then add the cream of tartar.
  2. Add the sugar a little at a time. Whisk the meringue until stiff and glossy
  3. Fold in the meringue in the batter.
  4. Pour into 10 x 4 inch tube pan or 2x 8x3 inches tube pan.
  5. Bake for 4o minutes or until done.
  6. 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.

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