Ann's Banana Chiffon Cake
49
Banana Chiffon Cake recipe
Ingredients
| 2 | large |
eggs
separated |
|
| 1 ⅓ | cups |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | cup |
bananas
mashed ripe |
|
| ⅔ | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
nuts
chopped |
|
|
whipped cream
optional |
* | ||
|
bananas
sliced, for garnish, optional |
* |
Directions
Grease two 8-in round pans well and dust with flour.
Beat egg whites until frothy. Gradually beat in ⅓ cup of sugar. Continue beating until very stiff and glossy.
Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mashed 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℉ (180℃) oven for 30 to 35 minutes. Cool.
Frost with whipped cream. Decorate with sliced bananas if desired.
Nutrition Facts
Serving Size 116g (4.1 oz)Amount per Serving
Calories 34132% of calories from fat
% Daily Value *
Total Fat 12g
19%
Saturated Fat 2g
9%
Trans Fat
0g
Cholesterol 43mg
14%
Sodium 323mg
13%
Total Carbohydrate
18g
18%
Dietary Fiber 2g
8%
Sugars g
Protein
12g
Vitamin A 1%
•
Vitamin C 4%
Calcium 4%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
