Banana Orange Chiffon Cake

Banana Orange Chiffon Cake

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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
  • 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

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 In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn; gently fold in flour mixture, blending well.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

Printable Recipe Card

About Banana Orange Chiffon Cake

Course/Dish: Cakes
Other Tag: Quick & Easy



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