Classic Banana Chiffon Cake

Name: Classic Banana Chiffon Cake
Yield: Makes one 10-x-3¼-inch tube cake, 12 to 14 servings
Ingredients: ¼ teaspoon nutmeg; 1 teaspoon vanilla; 1 banana; 2 cups (240 grams) unsifted cake flour; ½ cup unflavored vegetable oil; 1 teaspoon salt; 2 tablespoons (25 grams) granulated sugar; ½ teaspoon cinnamon; 1 recipe Rum Cream; 1 tablespoon baking powder; 1 cup (7 or 8 large) egg whites, room temperature; 1 ⅓ cups (265 grams) granulated sugar; 2 large ripe bananas; 5 egg yolks, room temperature

Preparation info

Makes
one
10-x-3¼ inch tube cake

Difficulty
Medium

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

Arum cream covers this moist, tender, banana-flavored cake, which is permeated with spices.

Ingredients

2 cups (240 grams) unsifted cake flour
1 ⅓ cups (265

Dessert
Vegetarian
Spicy

Method

Baking Preparations

Position rack in lower third of oven; preheat oven to 325 degrees.

A dry (ungreased) tube pan allows the batter to cling to the sides and rise to its full height. Place a long-necked bottle or large metal funnel nearby for inverting the baked cake.