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Chiffon Banana Cake

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The chiffon banana cake is a fresh and delicious recipe made with ripe bananas. Prepared with a flour, sugar and egg batter with a hint of lemon for flavor, the chiffon banana cake is best served after it has been hung for a mellow and beautiful flavor.
Ingredients
  Cake flour 1 1⁄8 Cup (18 tbs), sifted
  Egg yolks 2 , unbeaten
  Sugar 3⁄4 Cup (12 tbs)
  Ripe bananas 1⁄2 Cup (8 tbs), mashed
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Lemon juice 1 1⁄2 Teaspoon
  Cooking oil 1⁄4 Cup (4 tbs) (Salad Oil)
  Egg whites 1⁄2 Cup (8 tbs)
  Cream of tartar 1⁄4 Teaspoon
Directions

GETTING READY
1.Start by preheating the oven to 325F degrees
MAKING
2.In a bowl, sift flour, 1/2 cup of the sugar, baking powder, and salt together
3.Make a well in center and add in order, the oil, egg yolks, bananas and lemon juice, beat until smooth and set aside
4.In a wide bowl, beat egg whites until frothy in a large
5.Now add cream of tartar and continue to beat slightly, gradually add remaining 1/4 cup sugar, beating well after each addition; beat until rounded peaks are formed and whites do not slide when bowl is inverted; slowly pour yolk mixture over entire surface of whites; fold gently until completely blended
6.Pour into ungreased 9 1/4 x 51/4x2 3/4 inch loaf pan
7.Bake in the oven for 55 minutes
8.Invert and rest edges of pan on the edges of two other pans; let hang until cold
SERVING
9.Serve with cream

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Banana
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
0 Minutes
Servings: 
6

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