- 1 1/2 cups all-purpose flour
- 1 1/4 cups white sugar, divided
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 6 eggs, separated, divided
- 3/4 cup water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 2 bananas, mashed
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour, 1/2 of the sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract and beat until smooth.
- Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan.
- Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate and cool. Loosen edges of cake and remove pan.
08/01/2019
recipepes.com
banana chiffon cake, recipe
PT15M
PT1H
5
455 calories
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