Banana Chiffon Cake

5.0000(1) Read review

(Recipe ID: 328)

Serves 16

Preparation time: 20 minutes; Cook time: 70 to 75 minutes

Source: Vito De Carolis

Light and airy cake baked in a 10 inch tube pan

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store.

  • 2 1/2 cups Sifted cake flour
  • 3/4 cup Granulated sugar
  • 3 teaspoons Baking powder
  • 1 teaspoon Fine sea salt *
  • 1/2 teaspoon Ground all spice *
  • 3/4 cup Acacia honey *
  • 1/2 cup Olive oil *
  • 5 Egg yolks
  • 1/3 cup Warm water
  • 1 1/3 cups Mashed ripe bananas
  • 1 teaspoon Vanilla powder *
  • 1 cup Egg whites (about 8 egg whites)
  • 1/2 teaspoon Cream of tartar

Instructions

  1. Combine warm water and honey; set aside.
  2. Sift flour, granulated sugar, baking powder, salt and allspice into a mixing bowl.
  3. Make a well in the center.
  4. Add olive oil, honey mixture, egg yolks, bananas, and vanilla.
  5. Beat until smooth.
  6. In a large bowl, combine egg whites, and cream of tartar; beat until very stiff peaks form.
  7. Pour egg-yolk batter over entire surface of beaten egg whites in steady stream.
  8. Fold in gently, just until blended.
  9. Pour batter into un-greased 10-inch tube pan.
  10. Bake in 350 degree oven for 55 minutes.
  11. Increase temperature 400 degrees and bake 15 to 20 minutes longer or until cake tester inserted in the center comes out clean.
  12. Invert pan.
  13. Let cool thoroughly.
  14. Sprinkle with confectioners sugar if desired.