Banana Chiffon Cake

Yield

12 servings

Ingredients

5 eggs, separated
2 1/4 cups cake flour
1 1/2 cups granulated (white) sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
1/3 cup water
1 teaspoon vanilla extract
1 cup mashed ripe banana (about 2 medium)
chocolate frosting or frosting of your choice

Directions

Preheat oven to 325°F (163°C).

Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. Beat until well blended. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into yolk mixture.

Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets.

Bake on lowest rack in the preheated oven for 60 to 65 minutes or until top springs back when lightly touched. Immediately invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto serving plate; frost top and sides.

Nutritional Information

1 serving (1 piece) equals 292 calories, 8 g fat (1 g saturated fat), 89 mg cholesterol, 324 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.