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.