Banana Chiffon Cake
Source: My mother's
2 cups all-purpose flour
1½ cups sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup vegetable oil (I used grapeseed)
5 egg yolks
1 cup mashed banana
1 teaspoon lemon zest
¼ teaspoon freshly grated nutmeg
¼ cup water
1 teaspoon vanilla
1 cup egg whites, at room temperature
½ teaspoon cream of tartar
Your favourite cream cheese frosting, lightened with milk to a soft consistency (or chocolate ganache)
Pistachios to garnish
- Sift dry ingredients into a large bowl. Make a well in dry ingredients and add oil, egg yolks, banana, lemon zest, nutmeg, water and vanilla and beat until smooth.
- Beat egg whites until frothy. Add cream of tartar and beat until stiff peaks form.
- Gradually fold the batter into the egg whites. Turn into an ungreased tube pan and use a knife to cut through any large air bubbles. Bake for 1 to 1¼ hours, until a tester comes out clean. Invert to cool completely.
- Run a thin knife around the pan edge and tube to loosen the cake. Invert onto a serving platter and frost generously. Garnish with pistachios if desired.
Oh, and guess what? I bought a bunch of bananas the other day...