Food recipes
Banana Chiffon Cake
Banana Chiffon Cake Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table oil, olive, salad or cooking egg subs...
Banana Chiffon Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
egg substitute, powder
bananas, raw
lemon juice, raw
cream, whipped, cream topping, pressurized
egg, white, raw, fresh
Directions:
Preheat oven to 350*.
Sift flour, sugar, baking powder and salt into a mixing bowl.
Make a well in dry ingredients and add oil, egg yolks, bananas and lemon juice.
Beat until smooth.
Add cream of tartar to egg whites in a large mixing bowl.
Beat until stiff peaks form, do not underbeat.
Gradually and gently fold banana mixture into stiff whites until just blended, do not stir!
Pour into an ungreased 10 inch tube pan and bake 40- 50 minutes, or until a tester comes out clean and dry.
When cake is completely cool, remove from pan.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
egg substitute, powder
bananas, raw
lemon juice, raw
cream, whipped, cream topping, pressurized
egg, white, raw, fresh
Directions:
Preheat oven to 350*.
Sift flour, sugar, baking powder and salt into a mixing bowl.
Make a well in dry ingredients and add oil, egg yolks, bananas and lemon juice.
Beat until smooth.
Add cream of tartar to egg whites in a large mixing bowl.
Beat until stiff peaks form, do not underbeat.
Gradually and gently fold banana mixture into stiff whites until just blended, do not stir!
Pour into an ungreased 10 inch tube pan and bake 40- 50 minutes, or until a tester comes out clean and dry.
When cake is completely cool, remove from pan.