Banana Orange Chiffon Cake
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Ingredients
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2 1/4 ccake flour, sifted
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1 1/2 csugar
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3 tspbaking powder
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1 tspsalt
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1/2 ccorn oil
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6 largeeggs, separated
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1 cbananas, sieved
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1 tsporange rind, grated
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1/3 corange juice
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1/2 tspcream of tartar
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FROSTING INGREDIENTS
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2 Tbspbutter
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1 Tbspcorn syrup, light
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1/2 tsporange rind, grated
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1 cconfectioners' sugar
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1 Tbsporange juice
How to Make Banana Orange Chiffon Cake
- 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- In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn; gently fold in flour mixture, blending well.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.
About Banana Orange Chiffon Cake
Course/Dish: Cakes
Other Tag: Quick & Easy
