The Banana Chiffon Cake



~2 cups all purpose flour
~1¼ cup granulated sugar
~3 tsp baking powder
~1 tsp table salt
~½ cup vegetable oil
~5 egg yolks
~½ cup cold water
~3 tsp vanilla extract
~1 cup very ripe mashed banana (approx. 2 bananas)
~8 egg whites
~½ tsp. cream of tartar

~Preheat oven to 325F, with rack on lower middle position.

~In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Make a well in the center. Add oil, unbeaten yolks, water, vanilla, and mashed bananas. Beat until smooth, about 3 minutes.

~In a separate bowl, beat together the egg whites and cream of tartar on medium-high speed until stiff peaks form, about 4~5 min. Be sure it’s at stiff peaks.

~Using a rubber spatula, gently fold together the banana mixture into the egg white mixture. Carefully fold repeatedly until batter is incorporated, but do not over-mix the batter.

~Pour batter unto an ungreased tube pan with removable center/bottom. Bake 60 minutes or just until toothpick inserted in center comes out almost clean. ( tender crumbs attached is ok.)

~Invert the pan over a bottle; keep pan inverted until cake is completely cool. Once cooled, use a very thin knife and run it carefully around all edges of the cake to loosen cake.

It’s a great day at the Cottage.

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