Wednesday, April 27, 2011

Banana Chiffon Cake

2 1/2 cups all purpose flour (280 gms)
1 1/4 cups sugar (225 gms)
1 tbsp. baking powder
1 tsp. salt
1 cup mashed ripe bananas (about 2 medium)
1/2 cup vegetable oil
1/2 cup water
5 eggs, separated
1 tsp. pure vanilla

Preheat oven to 180°C

In a large bowl, combine flour, sugar, baking powder and salt.

Form a well in the center and add bananas, oil, water, egg yolks and vanilla. Beat until smooth.

In a small mixing bowl, beat egg whites until they hold stiff peaks when the beater is lifted from the bowl. Fold gently into the banana mixture.

Pour into a greased 10-inch pan.

Bake for 50-55 minutes or until the cake springs back when lightly touched. Remove pan from oven and turn upside down immediately. Allow to cool for 20 minutes. Remove cake from pan.


Sunanda said...

Wow! very nice recipe.. my kid will love this ...

Anonymous said...

Hello! I would just like to ask if it is okay to use this recipe for cupcakes? Thanks in advance! Have a nice day! :D