Banana Orange Chiffon Cake
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
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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
- 2 Tbsp
- butter
- 1 Tbsp
- corn syrup, light
- 1/2 tsp
- orange rind, grated
- 1 c
- confectioners' sugar
- 1 Tbsp
- orange juice
FROSTING INGREDIENTS
How to Make Banana Orange Chiffon Cake
- 1Into a medium mixing bowl sift together the flour, sugar, baking powder and salt.
- 2Make a well in the center; add corn oil, egg yolks, banana, orange rind and orange juice.
- 3With a wooden spoon beat until smooth.
- 4In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn; gently fold in flour mixture, blending well.
- 5Pour into an ungreased angel food cake pan - 10 x 4 inches.
- 6Bake 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.
- 7At once invert pan and let stand on legs; if pan does not have legs invert over a funnel or bottle; cool completely.
- 8With a small metal spatula loosen edges and around tube; ease out of pan with fingers.
- 9Leave cake bottom side up (top will have cracks) and cover with Orange Frosting.
- 10Cake my be cut into 15 (2-inch) wedges.
About Banana Orange Chiffon Cake
Course/Dish: Cakes
Other Tag: Quick & Easy
