Banana Orange Chiffon Cake Recipe
Servings: 1
Ingredients
- 2 1/4 c. Sifted cake flour
- 1 1/2 c. Sugar
- 3 tsp Baking pwdr
- 1 tsp Salt
- 1/2 c. Corn oil
- 6 lrg Large eggs, separated
- 1 c. Sieved ripe bananas (2 lg.)
- 1 tsp Grated orange rind
- 1/3 c. Orange juice
- 1/2 tsp Cream of tartarORANGE FROSTING:
- 2 Tbsp. Butter
- 1 Tbsp. Light corn syrup
- 1/2 tsp Grated orange rind
- 1 c. Sifted confectioner's sugar
- 1 Tbsp. Orange juice
Directions
- Preparation : Into a medium mixing bowl sift together the flour, sugar, baking pwdr and salt. Make a well in the center; add in corn oil, egg yolks, banana, orange rind, and orange juice. With a wooden spoon beat till smooth. In a large mixing bowl beat egg whites and cream of tartar till whites hold stiff peaks when beater is slowly withdrawn. Gently mix in flour mix, blending well. Pour into an ungreased angel food cake pan - 10 x 4 inches. Bake in a preheated 325 degree oven till a cake tester inserted comes out clean and cake springs back when touched - 1 hour and 10 or possibly 15 min. At once invert pan and let stand on legs; if pan does not have legs invert over a funnel or possibly bottle; cold completely. With a small metal spatula loosen edges and around tube; ease out of pan with fingers.
- Leave cake bottom side up (top will have cracks) and cover with Orange Frosting. Cake my be cut into 15 (2-inch) wedges.
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