Banana Chiffon Cake **xwcg89a Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
"A Taste of Homecoming" by,
Daisy King,
2: Eggs, separated
1 1/3 cup: Sugar,
2 cup: All purpose flour,
1 tsp: Baking powder,
1 tsp: Baking soda,
1 tsp: Salt,
1/3 cup: Oil,
1 cup: Mashed ripe bananas,
2/3 cup: Buttermilk,
1 tsp: Vanilla extract,
1/2 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 1/3 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
Source from luhu.jp
until frothy. Gradually beat in 1/3 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
Source from luhu.jp
Tags
Cakes