Banana Chiffon Cake

2 C flour

1-1/2 C sugar

3 t baking powder

1 t salt

� C salad oil

7 egg yolks

1 ripe banana, mashed

1 t vanilla

1 C egg whites

� t cream of tartar

Preheat oven to 325�. Sift flour, sugar, baking powder, and salt together into large bowl; make well in center. Add oil, egg yolks, � cup water, banana and vanilla; beat well. Combine egg whites with cream of tartar in large bowl; whip until stiff peaks form. Add egg yolk mixture gradually; fold gently until blended. Pour into ungreased 10-inch tube pan. Bake for 55 minutes. Increase oven temperature to 350�. Bake for 10 to 15 minutes longer. Invert pan. Remove cake when cool.

Cookbook: The Illustrated Encyclopedia of American Cooking

Typed By: Susan Godfrey

Contributed by: Edit

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