Banana chiffon cake **xwcg89a

10 Servings

Ingredients

Quantity Ingredient
\"A Taste of Homecoming\" by
Daisy King
2 Eggs, separated
1⅓ cup Sugar
2 cups All purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
⅓ cup Oil
1 cup Mashed ripe bananas
⅔ cup Buttermilk
1 teaspoon Vanilla extract
½ cup Chopped nuts
Whipped cream
Sliced bananas, for garnish

Directions

Grease two 8-in round pans well and dust with flour. Beat egg whites until frothy. Gradually beat in ⅓ c of sugar. Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mased bananas, half of buttermilk and vanilla extract. Beat 1 minute at medium speed on mixer. Scrape sides and bottom of bowl constantly. Add remaining buttermilk and egg yolks. Beat 1 more minute. Fold in beaten egg whites. Fold nuts in gently. Pour into prepared pans. Bake in a 350 degree oven for 30-35 minutes. Cool. Frost with whipped cream.

Decorate with sliced bananas.

Published: National Enquirer 4/7/92

Related recipes