Beer makes batters better, meat more tender, and sauces more flavorful.
Banana Chiffon Cake
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- #53858
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 eggs, separated
1 1/3 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup oil
1 cup mashed ripe bananas
2/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup chopped nuts
whipped cream
sliced bananas, for garnish
directions
Grease two 8-in round pans well and dust with flour.
Beat egg whites until frothy. Gradually beat in 1/3 c of sugar. Continue beating until very stiff and glossy.
Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mashed bananas, half of buttermilk and vanilla extract. Beat 1 minute at medium speed on mixer. Scrape sides and bottom of bowl constantly. Add remaining buttermilk and egg yolks. Beat 1 more minute. Fold in beaten egg whites. Fold nuts in gently.
Pour into prepared pans. Bake in a 350 degrees F oven for 30-35 minutes. Cool. Frost with whipped cream. Decorate with sliced bananas.
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nutrition data
346 calories, 13 grams fat, 54 grams carbohydrates, 6 grams protein per serving.
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