Banana Chiffon Cake Recipe

Ingredients for Banana Chiffon Cake

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• Egg Yolk
• Banana
• 1 tablespoon lemon juice
• 1 teaspoon cream of tartar
• Egg White

How to Make Banana Chiffon Cake

1. Preheat oven to 350°F (175°C).
2. 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.
3. 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.
4. Beat with an electric mixer until the batter is completely smooth.
5. 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.
6. 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.
7. Pour batter into an ungreased 10-inch tube pan.
8. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean and dry. Start checking at 40 minutes.
9. Let the cake cool completely upside down in the pan before inverting onto a serving plate.