Banana Poppy Seed Yolk Cake
|Sifted all purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Banana flavoring||1 Teaspoon|
|Mashed bananas||1 Cup (16 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Sorbitol||1 Cup (16 tbs)|
|Poppy seeds||1⁄4 Cup (4 tbs)|
Sift flour and baking powder together four times.
Add salt and banana flavoring to egg yolks.
Beat until very thick.
Combine mashed bananas and hot water, stirring to blend.
Add sorbitol and bananas alternately in small amounts, to egg yolk mixture, beating until thick after each addition.
Fold in poppy seeds.
Fold flour mixture, a fourth of it at a time, into batter.
Pour into ungreased 10 in. (25 cm) tube pan.
Bake at 350°F (175°C) for 60 to 65 minutes or until done.
Invert and cool completely.
Remove from pan.