MY COOKBOOK

MY COOKBOOK
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2.5.10

BANANA CHIFFON CAKE


May not be a spectacular looking cake, but this fabulous banana chiffon is so good, it should be enjoyed without icing.

2 cups flour, sifted
1 1/4 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cup oil
7 egg yolks
1 cup mashed bananas
1 Tbsp lemon juice
7 egg whites
1/2 tsp cream of tartar

• In a large mixing bowl combine flour, sugar, baking powder and salt.
• Add the oil, egg yolks, bananas and lemon juice; beat smooth.

• Put egg whites and cream of tartar in a separate large bowl.
• Beat until very stiff peaks form.
• Gradually and very gently fold the egg whites into the flour mixture.
• Line the bottom, center and the side of a large tube tube pan with parchment paper. [do not grease]
• Bake at 350F for 50 minutes.

Set the tube pan on its side, securing it with oven mitts. Do not remove a cake from its baking pan for 1 1/2 - 2 hours or until completely cooled.

To remove cake from the pan, run a long metal spatula around the inside of the pan and center core. Then Invert onto a greased wire rack.



  

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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