Banana Chiffon Cake

Banana Chiffon Cake

This banana chiffon cake recipe produces a moist, soft, and flavorful cake. Use very ripe bananas and one cup sugar for the best and lightest taste.

Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
205 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.

Ingredients

  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 bananas, mashed
  • 6 eggs, separated, divided
  • 1.5 cups all-purpose flour
  • 0.5 cup vegetable oil
  • 0.75 cup water
  • 0.5 teaspoon cream of tartar
  • 1.25 cups white sugar, divided
  • 2.5 teaspoons baking powder

Categories

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