The chocolate and caramel drizzle glazes, topping an intense but ethereal banana chiffon cake, make for a glorious combination. It is sublime served with strawberry ice cream, whipped cream, and chopped toasted walnuts.
|walnut oil, at room temperature (see Notes)|
|canola or safflower oil, at room temperature|
|lemon juice, freshly squeezed|
|pure vanilla extract||.||.|
|bleached cake flour|
|fine sea salt||.|
|cream of tartar||.|
One uncoated 10 inch (16 cups) two-piece metal tube pan, encircled with 2 cake strips (see Notes) | A wire rack elevated about 4 inches or higher above the work surface by setting it on top of 3 or 4 cans, coffee mugs, or glasses of equal height OR a long-neck glass bottle (weighted with sugar or marbles to keep it from tipping) OR a large inverted metal funnel that will fit into the opening at the top of the pan
Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and
In a food processor, process the bananas, walnut oil, canola oil, and lemon juice until smooth, stopping the processor and scraping down the sides of the bowl as needed. Add the egg yolks and vanilla and process until combined, about 10 seconds.
In the bowl of a stand mixer fitted with the whisk beater, mix the flour, all but
If you don’t have a second mixer bowl, scrape this mixture into a large bowl and thoroughly wash, rinse, and dry the mixer bowl and whisk beater to remove any trace of oil.
In the mixer bowl fitted with the whisk beater, beat the egg whites and cream of tartar on medium-low speed until foamy. Gradually raise the speed to medium-high and beat until soft peaks form when the beater is raised. Beat in the remaining
Using a large balloon wire whisk, slotted skimmer, or large silicone spatula, gently fold the meringue into the batter just until blended. If using the whisk, you will need to shake out the meringue that gathers in the center as you fold.
Scrape the batter into the pan. Run a small spatula in circles through the batter to prevent air pockets. There is no need to smooth the surface. The batter will come to about
Immediately invert the pan onto the prepared wire rack or invert the center tube opening of the pan onto the neck of the bottle to suspend it well above the countertop. Cool completely in the pan, about 1½ hours.
To loosen the sides of the cake from the pan, use a rigid sharp knife or stiff metal spatula, preferably with a squared off end, scraping firmly against the pan’s sides and slowly and carefully circling the pan. In order to ensure that you are scraping against the sides of the pan and removing the crust from the sides, leaving it on the cake, begin by angling the knife or spatula about 20 degrees away from the cake and toward the pan, pushing the cake inward a bit. It is best to use a knife blade that is at least
Grasp the center core and lift out the cake. Run a wire cake tester or wooden skewer around the center core. Dislodge the cake from the bottom with a metal spatula or thin sharp knife. Invert the cake onto a flat plate covered with plastic wrap that has been lightly coated with nonstick cooking spray and reinvert it onto a serving plate. Let the cake sit for 1 hour, or until the top is no longer tacky. Then cover it with a cake dome or wrap it airtight.
To cut the cake, for the fluffiest texture, use two forks instead of a knife to tear apart the slices. Insert the forks back to back, pushing them downwards to the bottom of the cake as you pull them apart, thus splitting the cake into slices. Alternatively, use a serrated knife but hold the cake gently without compressing it as you cut.
Airtight: room temperature, 2 days; refrigerated, 5 days; frozen, 2 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.