Zutaten für Banana Chiffon Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 4 large egg yolks
- 2 cups mashed ripe bananas (about 3 medium)
- 1 tablespoon lemon juice
- 1 teaspoon cream of tartar
- 4 large egg whites
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Zubereitung von Banana Chiffon Cake
- Preheat oven to 350°F (175°C).
- Sift together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 4 teaspoons baking powder, and ½ teaspoon salt into a large mixing bowl.
- Make a well in the center of the dry ingredients. Add ½ cup vegetable oil, 4 large egg yolks, 2 cups mashed ripe bananas (about 3 medium), and 1 tablespoon lemon juice.
- Beat with an electric mixer until the batter is completely smooth.
- In a separate large, clean mixing bowl, beat 4 large egg whites with 1 teaspoon cream of tartar until stiff, glossy peaks form. Do not underbeat.
- Gently fold the banana mixture into the stiff egg whites in three additions, being careful not to deflate the egg whites. Use a large spatula and a folding motion.
- Pour batter into an ungreased 10-inch tube pan.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean and dry. Start checking at 40 minutes.
- Let the cake cool completely upside down in the pan before inverting onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
107g
Fat
10g
Carbs
14g
