Banana Orange Chiffon Cake

Banana Orange Chiffon Cake Recipe

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2 1/4 c
cake flour, sifted
1 1/2 c
3 tsp
baking powder
1 tsp
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
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


  • 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  • 4In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn; gently fold in flour mixture, blending well.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.

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About Banana Orange Chiffon Cake

Course/Dish: Cakes
Other Tag: Quick & Easy