Bourbon Banana Chiffon Cake

Directions

Heat oven to 325℉ (160℃).

Have ready a 10 inch tube pan with a removable bottom.

Do not grease.

Add cream of tartar to egg whites and beat with an electric mixer until stiff peaks form.

Don’t overbeat.

In another bowl, stir flour, sugar and baking pwder until blended.

Make a well in center and in it put the egg yolks, bananas, and oil.

Add water to bourbon to make ⅓ cup add to well with vanilla.

Beat ingredients in well with electric mixer, gradually beating in dry ingredients from around edge, just until you have a smooth battter.

Pour ⅓ batter over whites and quickly, but gently, stir until batter and whites are blended.

Repeat twice with remaining batter.

Pour into tube pan.

Bake 55 min.

Don’t open oven door or cake may fall.

Increase oven to 350℉ (180℃) F and bake 10 to 15 min longer, until pick tests clean in center.

Hang cake upside down and cool completely.

Remove cake from pan.

Glaze: Heat bourbon and milk to a simmer.

Stir in confectioner’s sugar until dissolved.

Immediately drizzle over top and sides of cake.

Let cool until glaze sets before garnishing.

Cut with a long serrated knife.