cakes, desserts
Banana Chiffon Cake
Source: Mom's Black Book
URL:
http://nalbone.us/recipes/
Serving Size: 12
Yield: 1 cake
Preparation Time: 0:20
Start to Finish Time: 1:05
Ingredients
- 3/4 cup sugar
- 1 cup flour
- 1 1/2 cups baking powder
- 1/2 teaspoon salt
- 1/4 cup oil
- 4 eggs -- separated
- 1/4 cup water
- 3 tablespoons water
- 1/2 banana, mashed
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- confectioner's sugar -- (optional)
Directions
- Preheat oven to 350F.
- Sift together sugar, flour, baking powder and salt.
- Make a well in dry ingredients and add oil, egg yolks, water, and bananas. Beat until smooth.
- Add cream of tartar to egg whites in a large mixing bowl. Beat until stiff peaks form, do not underbeat.
- Gradually and gently fold banana mixture into stiff whites until just blended, do not stir!
- Pour into an ungreased 10 inch tube pan and bake 40- 50 minutes, or until a tester comes out clean and dry.
- Bake at 350F for one hour.
- When cake is completely cool, remove from pan.
- If desired, sprinkle with confectioner's sugar.
Per Serving (excluding unknown items): 166 Calories; 6g Fat (31.8% calories from fat); 3g Protein; 27g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 3038mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0