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Banana Chiffon Cake


2 eggs, separated
1 1/3 cup sugar
2 cup flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/3 cup oil
1 cup mashed bananas (very ripe)
2/3 cup buttermilk
1/2 cup chopped walnuts

Grease two (2) 8" round pans well and dust with flour. Beat egg whites until fluffy. Gradually beat in 1/3 cup of sugar. Beat until very stif and glossy. Stir in remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, bananas, half of buttermilk and vanilla. Mix well or 1 minute at medium speed on mixer. Add remaining buttermilk and egg yolks. Beat another minute. Fold in beaten egg whites and nuts. Pour in prepared pans. Bake at 350 degrees for 30-35 minutes. Frost with cream cheese frosting.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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