Ingredients: |
Ingredients: * 2 cups flour
* 1½ cups white sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 large, ripe banana
* ½ cup vegetable oil
* 7 large eggs, whites and yolks separated
* 1 tsp vanilla extract
* ½ teaspoon almond extract
* ¾ cup cold water
* ½ teaspoon cream of tartar
|
Directions: |
Directions: 1. In a large mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.
2. In a separate bowl, mash the banana.
3. Add oil, egg yolks, vanilla and almond extracts, and the cold water. Add the oil mixture to the flour mixture, and whisk batter until smooth.
4. In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer until stiff peaks form.
5. With a rubber spatula, gently fold the beaten egg whites into the batter just until combined – it is important not to over-mix at this step.
6. Pour batter into an ungreased 10” angel food cake pan.
7. Bake at 350 degrees for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Invert pan over counter (if your angel food pan does not have “legs” around the top rim to hold the cake off the counter when inverted, then invert the pan onto a sturdy bottle neck).
9. Allow cake to cool completely in this upside down position.
10. When cool, turn the pan right side up again and run a sharp, thin knife or spatula around the edges to release the cake from the pan. Turn cake out onto a platter; frost or simply dust with powdered sugar. My mother used a browned butter frosting and the flavor was a perfect match.
|
This recipe for Banana Chiffon Cake is from