Banana Orange Chiffon Cake

Name: Banana Orange Chiffon Cake
Ingredients: 2 1/4 c cake flour, sifted; 1 1/2 c sugar; 3 tsp baking powder; 1 tsp salt; 1/2 c corn oil; 6 large eggs, separated; 1 c bananas, sieved; 1 tsp orange rind, grated; 1/3 c orange juice; 1/2 tsp cream of tartar; FROSTING INGREDIENTS; 2 Tbsp butter; 1 Tbsp corn syrup, light; 1/2 tsp orange rind, grated; 1 c confectioners' sugar; 1 Tbsp orange juice

No Photo

Have you made this?

Share your own photo!

By Just A Pinch KitchenCrew

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Ingredients

Add to Grocery List

2 1/4 c

cake flour, sifted
1 1/2 c

sugar
3 tsp

baking powder
1 tsp

salt
1/2 c

corn oil
6 large

eggs, separated
1 c

bananas, sieved
1 tsp

orange rind, grated
1/3 c

orange juice
1/2 tsp

cream of tartar
FROSTING INGREDIENTS
2 Tbsp

butter
1 Tbsp

corn syrup, light
1/2 tsp

orange rind, grated
1 c

confectioners' sugar
1 Tbsp

orange juice

How to Make Banana Orange Chiffon Cake

Step-by-Step

Into a medium mixing bowl sift together the flour, sugar, baking powder and salt.
Make a well in the center; add corn oil, egg yolks, banana, orange rind and orange juice.
With a wooden spoon beat until smooth.
In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn; gently fold in flour mixture, blending well.
Pour into an ungreased angel food cake pan - 10 x 4 inches.
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.
At once invert pan and let stand on legs; if pan does not have legs invert over a funnel or bottle; cool completely.
With a small metal spatula loosen edges and around tube; ease out of pan with fingers.
Leave cake bottom side up (top will have cracks) and cover with Orange Frosting.
Cake my be cut into 15 (2-inch) wedges.