banana orange chiffon cake

How To Make banana orange chiffon cake

• 1

  Into a medium mixing bowl sift together the flour, sugar, baking powder and salt.
• 2

  Make a well in the center; add corn oil, egg yolks, banana, orange rind and orange juice.
• 3

  With a wooden spoon beat until smooth.
• 4

  In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn; gently fold in flour mixture, blending well.
• 5

  Pour into an ungreased angel food cake pan - 10 x 4 inches.
• 6

  Bake in a preheated 325 degree oven until a cake tester inserted comes out clean and cake springs back when touched - 1 hour and 10 or 15 minutes.
• 7

  At once invert pan and let stand on legs; if pan does not have legs invert over a funnel or bottle; cool completely.
• 8

  With a small metal spatula loosen edges and around tube; ease out of pan with fingers.
• 9

  Leave cake bottom side up (top will have cracks) and cover with Orange Frosting.
• 10

  Cake my be cut into 15 (2-inch) wedges.
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