banana orange chiffon cake

Ingredients For banana orange chiffon cake

  • 2 1/4 c
    cake flour, sifted
  • 1 c
    confectioners' sugar
  • 1/2 tsp
    orange rind, grated
  • 1 Tbsp
    corn syrup, light
  • 2 Tbsp
    butter
  • FROSTING INGREDIENTS
  • 1/2 tsp
    cream of tartar
  • 1/3 c
    orange juice
  • 1 tsp
    orange rind, grated
  • 1 c
    bananas, sieved
  • 6 lg
    eggs, separated
  • 1/2 c
    corn oil
  • 1 tsp
    salt
  • 3 tsp
    baking powder
  • 1 1/2 c
    sugar
  • 1 Tbsp
    orange juice
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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    In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn; gently fold in flour mixture, blending well.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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