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Banana Chiffon Cake
Date added: November 22, 2007
- Servings: 1 change
- Calories per serving: 3,096
- Prep time: 20
- Cook time: 35
Ingredients
- 2 eggs, whole separated
- 1 2/5 cup sugar
- 2 cup flour, all purpose, bleached, enrich
- 1 tsp baking powder, continuous action
- 1 tsp baking soda
- 1 tsp salt, table
- 2/5 cup oil, vegetable
- 2 banana, fresh, lrg, 8" to 8 7/8" long Mashed ripe
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup nuts, walnuts, black, dried, chpd chopped
Recipe Method
Whipped cream and Sliced bananas, for garnish Grease two 8-in round pans well and dust with flour. Beat egg whites until frothy. Gradually beat in 1/3 c of sugar. Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mased bananas, half of buttermilk and vanilla extract. Beat 1 minute at medium speed on mixer. Scrape sides and bottom of bowl constantly. Add remaining buttermilk and egg yolks. Beat 1 more minute. Fold in beaten egg whites. Fold nuts in gently. Pour into prepared pans. Bake in a 350 degree oven for 30-35 minutes. Cool. Frost with whipped cream. Decorate with sliced bananas.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 3,096 | 155% |
| Fat 138g | 213% |
| Cholesterol 442mg | 147% |
| Sodium 4,076mg | 170% |
| Carbohydrates 459g | 155% |
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