Banana Orange Chiffon Cake

1092 calories per serving view nutrition facts

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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	corn oil
6	large	eggs	separated
1	cup	bananas	sieved
1	teaspoon	orange zest	grated
1/3	cup	orange juice
1/2	teaspoon	cream of tartar

Orange frosting
2	tablespoons	butter
1	tablespoon	corn syrup, light
1/2	teaspoon	orange zest	grated
1	cup	powdered sugar	sifted
1	tablespoon	orange juice

Directions

Into a medium mixing bowl sift together the flour, sugar, baking powder and salt.

Make a well in the center; add corn oil, egg yolks, banana, orange rind, and orange juice.

With a wooden spoon beat until smooth.

In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn.

Gently fold in flour mixture, blending well. Pour into an ungreased angel food cake pan - 10 x 4 inches.

Bake in a preheated 325 degree oven until a cake tester inserted comes out clean and cake springs back when touched - 1 hour and 10 or 15 minutes.

At once invert pan and let stand on legs; if pan does not have legs invert over a funnel or bottle; cool 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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Nutrition Facts

Serving Size 320g

Amount per Serving

Calories 1092 34% of calories from fat

	% Daily Value*
Total Fat 41.0g	63%
Saturated Fat 10.0g	48%
Trans Fat 0.0g
Cholesterol 332mg	111%
Sodium 742mg	31%
Total Carbohydrate 168.0g	56%
Dietary Fiber 1.0g	6%
Sugars 102.0g
Protein 16.0g	32%

Vitamin A	11%		Vitamin C	15%
Calcium	12%		Iron	40%

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

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