Banana Chiffon Cake with Cream Cheese Frosting
Submitted by ashley1364
Light-as-air banana chiffon cake with tangy cream cheese frosting. Ripe bananas meet fluffy egg whites for a moist, tender crumb that melts on your tongue.
YIELD
16 servingsPREP
20 minCOOK
70 minREADY
3 hrsThis banana chiffon cake floats somewhere between a sponge and an angel food cake, with a tender, cloud-like texture that comes from properly whipped egg whites folded into banana-spiked batter.
The secret lies in beating those egg whites stiff (stiffer than meringue, believe it or not) and using vegetable oil instead of butter to keep the crumb extra moist.
Sieved bananas blend seamlessly into every bite, while tangy cream cheese frosting cuts through the sweetness.
Hanging the cake upside down after baking prevents it from collapsing, a classic chiffon technique that ensures your cake stays sky-high and airy.
Chef Tips
- Beat egg whites until very stiff (beyond typical meringue consistency) to support the batter’s structure
- Use ungreased tube pan so the batter can climb the sides as it bakes
- Sieve your bananas for the smoothest texture without lumps
- Let cake hang inverted until completely cool (about 1 hour) to prevent collapsing
- Frost only after cake is completely cool to prevent melting
Ingredients
Directions
Sift dry ingredients together into mixing bowl.
Make a well in center of mixture.
Add salad oil, egg yolks, water, bananas and vanilla.
Beat until smooth.
Into large mixing bowl put egg whites and cream of tartar.
Whip until very stiff.
Do not underbeat they should be stiffer than for angel food or meringue.
Gradually pour cake batter over whipped whites.
Gently fold until the two mixture are blended.
Do not stir.
Pour into ungreased tube cake pan.
Bake in 325℉ (160℃) oven for one hour then increase temperature to 350℉ (180℃) F for 10 minutes until top springs back when lightly touched.
Immediately turn pan upside down let hang in pan until cake is cool.
Remove cake from pan and frost with: Cream cheese and margarine well and add vanilla.
Beat in sugar a little at a time until of spreading consistency.
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