Banana Chiffon Cake

Banana Chiffon Cake

by Yolanda Sanz 1 year ago
4.8 (6)
55 minutes
205.2 kcal
28.4 g carbs
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Description

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

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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 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. 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.
Nutrition Facts
serving: 16 servings
calories: 205.2 kcal
carbohydrates: 28.4 g
protein: 3.7 g
saturated fat: 1.5 g
cholesterol: 69.8 mg
sodium: 248.6 mg
fiber: 0.7 g
sugar: 17.6 g