This was the cake that I made for my mom for her birthday earlier this month. She always requests an Angel Food Cake with real whipped cream and crushed peanut on top. This year she decided to go for something a little different, with my encouragement. This was actually my second time making this cake and it turned out just as delicious the second time. This is a perfect cake to make if you have bananas sitting around and aren’t sure what to do with them. If you’ve never made an angel food cake because they make you nervous I suggest you give this cake a whirl! It really is quite easy! The nice thing was that you also are able to use all of the eggs that the recipe calls for. Normally you end up needing more egg whites than yolk but with this recipe you use equal parts egg yolk and egg white. You also need an Angel Food cake pan for this cake.
I found this recipe in my Everyday Food magazine about a year ago but have been unable to find it on Martha Stewart’s website! Argh!! I did find it on someone else’s food blog, here is a link to that blog.
Enjoy!
Banana Chiffon Cake
(from Everyday Food Magazine, Jan/Feb 2007)
found on When Adobo Met Feijoada
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 Tbsp. baking powder
1 tsp. salt
1 ripe banana
1/2 cup vegetable oil
7 large eggs, separated
1 tsp. vanilla extract
3/4 cup cold water
1/2 tsp. cream of tartar
confectioner’s sugar, for dusting
Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt; set aside.
In a medium bowl, mash banana. Add oil, egg yolks, vanilla, and water; mix to combine. Add to flour mixture and whisk until smooth.
In another large bowl, beat egg whites and cream of tartar using an electric mixer until stiff peaks form.
With a rubber spatula, gently fold beaten egg whites into batter just until incorporated. (DO NOT OVER MIX or you will deflate the air bubbles and cake will not be light and airy.)
Pour into an angel-cake or tube pan. Bake until a toothpick inserted into center of cake comes out clean, about 50-55 minutes.
Invert pan and let it cool completely; about 1 1/2 hour. Reinvert pan, release cake and place on platter. Dust with confectioners’ sugar before serving.
No Slivers Here 