Banana Chiffon Cake

100 minutes Prep: 20 minutes Cook: 70 minutes

1051 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

2 1/4	cups	cake flour	sifted
1 1/2	cups	sugar
3	teaspoons	baking powder
1	teaspoon	salt
1/2	cup	vegetable oil
6	each	egg yolks
6	tablespoons	water	cold
1	cup	bananas	sieved
1	teaspoon	vanilla extract
1	cup	egg whites
1/2	teaspoon	cream of tartar
8	ounces	cream cheese
1	x	powdered sugar
1	stick	margarine
1	teaspoon	vanilla extract

Directions

Sift dry ingredients together into mixing bowl.

Make a well in center of mixture.

Add salad oil, egg yolks, water, bananas and vanilla.

Beat until smooth.

Into large mixing bowl put egg whites and cream of tartar.

Whip until very stiff.

Do not underbeat they should be stiffer than for angel food or meringue.

Gradually pour cake batter over whipped whites.

Gently fold until the two mixture are blended.

Do not stir.

Pour into ungreased tube cake pan.

Bake in 325 degrees F oven for one hour then increase temperature to 350 degrees F for 10 minutes until top springs back when lightly touched.

Immediately turn pan upside down let hang in pan until cake is cool.

Remove cake from pan and frost with: Cream cheese and margarine well and add vanilla.

Beat in sugar a little at a time until of spreading consistency.

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Nutrition Facts

Serving Size 324g

Amount per Serving

Calories 1051 41% of calories from fat

	% Daily Value*
Total Fat 48.0g	74%
Saturated Fat 16.0g	82%
Trans Fat 0.0g
Cholesterol 64mg	21%
Sodium 866mg	36%
Total Carbohydrate 138.0g	46%
Dietary Fiber 1.0g	5%
Sugars 76.0g
Protein 17.0g	35%

Vitamin A	16%		Vitamin C	0%
Calcium	13%		Iron	36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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