Softasilk BANANA CAKE / BANANA CHIFFON CAKE / CHOCOLATE CHIFFON CAKE

BANANA CAKE

1/2 c. soft shortening

1 1/2 c. sugar

2 lg. eggs (1/2 c.)

2 1/4 c. sifted Softasilk or

2 c. sifted Gold Medal flour

1/4 tsp. baking powder

3/4 tsp. soda

1 tsp. salt

1 c. mashed ripe bananas (about 3)

1/2 c. chopped nuts, if desired

Grease and flour 2 (9 inch) layer pans or 1 (13x9 inch) oblong pan. Cream together until fluffy: shortening and sugar. Beat in eggs thoroughly. Sift together flour, baking powder, soda, salt. Stir in alternately buttermilk, mashed bananas, and nuts.
Pour into prepared pans. Bake until cake tests done; cool. Use whipped cream and sliced bananas for filling and spread whipped cream over top of cake. Place slices of bananas upright around edge.

I also use this recipe for banana bread. Bake in 2 (6x9) pans, 3 (3x6) pans, or whatever size pans you desire (fill pans a little over half full).

BANANA CHIFFON CAKE

2 1/4 c. flour

1 1/2 c. sugar

1 tbsp. baking powder

1 tsp. salt

1/2 c. cooking oil

Egg yolks separated from egg whites

1/3 c. cold water

1 tsp. vanilla

1 c. sieved, very ripe bananas (2-3)

1 c. egg whites

1/2 tsp. cream of tartar

FROSTING:

1 pt. whipping cream
1 box instant pudding, any flavor

Measure and sift together into mixing bowl flour, sugar, baking powder and salt. Make a well and add in order, cooking oil, the unbeaten egg yolks that you have separated from the egg whites, cold water, vanilla and bananas.
Whip egg whites, cream of tartar until whites form very stiff peaks. Do not under beat. Pour egg yolk mixture gradually over whipped egg whites and fold together. Bake in tube pan 65-70 minutes.

Frosting: Mix together whipping cream and instant pudding.

 CHOCOLATE CHIFFON CAKE

2 eggs, separated

1 1/2 c. sugar

1 3/4 c. Softasilk cake flour

3/4 tsp. soda

3/4 tsp. salt

1/3 c. cooking oil

1 c. buttermilk (sweet milk may be used instead)

2 (2 oz.) sq. unsweetened melted chocolate

Heat oven to 350 degrees. Grease and dust with flour 2 layer 9 x 9 x 1 1/2 inch or one 9 x 13 inch oblong pan. Beat egg whites until frothy, gradually beat in 1/2 cup of sugar, beating until very stiff and glossy. Stir remaining sugar, flour, soda and salt into another bowl. Add oil, 1/2 cup of milk; beat 1 minute on medium speed or 150 strokes by hand, scraping sides and bottom of bowl constantly. Add remaining milk, egg yolks and chocolate. Beat 1 more minute. Fold in meringue.
Pour into pan. Bake layers 30-35 minutes. Other 40-45 minutes. Cool and ice with chocolate deluxe icing. Some people prefer a tube pan.

1 Reply

Peanut Patty

Banana Chiffon Cake

(recipe is from the back of a Softasilk cake flour box)

2-1/4 C. cake flour

1-1/2 C. sugar

3 t. baking powder

1 t. salt

1/2 C. vegetable oil

5 egg yolks

3/4 C. mashed bananas

1 T. lemon juice

1 t. banana extract

1 C. egg whites (about 8)

1/2 t. cream of tartar

Chocolate Glaze (recipe follows)

Move oven rack to lowest position; heat oven to 325degrees. Mix cake flour, sugar, powder & salt in a medium bowl. Beat in oil, yolks, bananas, lemon juice & extract with mixer on low speed for 1 minute.

In another large bowl, beat egg whites and cream of tartar with mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten whites, folding just until blended. Pour batter into an ungreased 10 x 4" angel food cake pan (tube pan). Cut through batter with a metal spatula to break any large air bubbles.

Bake for 55 to 60 minutes, or until the top springs back when lightly touched. Turn pan upside down onto heatproof funnel or bottle until completely cool. Remove from pan; drizzle with chocolate glaze; decorate with sliced bananas if desired.

Chocolate Glaze:

1/2 C. semisweet chocolate chips

2 T. butter or margarine

2 T. corn syrup

1-2 t. hot water

Heat chocolate chips, butter & corn syrup over low heat, stirring constantly, until chips are melted; cool slightly. Stir in water, 1 t. at a time, until thin enough to drizzle.

In High Altitudes:
Use a 350degrees oven, increase cake flour to 2-1/3 Cups & decrease baking powder to 2 t.. Beat whites & cream of tartar to soft peaks rather than stiff.

over 19 years ago