Banana Chiffon Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ cups white sugar, divided
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 6 eggs, separated, divided
- ¾ cup water
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- 2 bananas, mashed
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift flour, ½ cup plus 2 tablespoons sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract; beat until smooth.
- Beat egg whites and cream of tartar together in a glass, metal, or ceramic bowl bowl using an electric mixer until soft peaks form; continue beating until stiff and shiny peaks form. Add remaining ½ cup plus 2 tablespoons sugar; beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan.
- Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate; cool. Run a table knife around the edges to loosen edges of cake; remove pan.
Source
Original recipe: View Original