Banana Chiffon Cake recipe

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Ingredients

1 ½ cups all-purpose flour
1 ¼ cups white sugar, divided
2 ½ teaspoons baking powder
1 teaspoon salt
6 eggs, separated, divided
¾ cup water
½ cup vegetable oil
1 teaspoon vanilla extract
½ teaspoon cream of tartar
2 bananas, mashed

Nutrition Info

205.2 calories
carbohydrate: 28.4 g
cholesterol: 69.8 mg
fat: 8.9 g
fiber: 0.7 g
protein: 3.7 g
saturatedFat: 1.5 g
servingSize: -
sodium: 248.6 mg
sugar: 17.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Sift flour, 1/2 of the sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract and beat until smooth.

  3. Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form, add remaining sugar and beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan.

  4. Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate and cool. Loosen edges of cake and remove pan.

Recipe Yield

16 servings

Recipe Note

Very quick and easy to make, and has a great outcome. It is a very moist, soft, and flavorful cake.

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