Banana Chiffon Cake
Contributed by Old Orchard Staff
2 cups flour
1 1/2 cups granulated sugar
1 Tbsp. baking powder
1 tsp. salt
1 ripe banana
1/2 cup vegetable oil
7 eggs, yolks and whites separated
1 tsp. vanilla
1/2 tsp. cream of tartar
Preheat oven to 350°F.
In a large bowl, mix together flour, granulated sugar, baking powder, and salt, and set aside.
Mash banana in a medium bowl, and add oil, egg yolks, vanilla, and water; mix until blended
Add flour and whisk until smooth.
In a large bowl, mix egg whites and cream of tartar with an electric mixer until stiff peaks form.
Fold egg white mixture gently into batter with a rubber spatula, just until combined (do not overmix).
Pour into a 10-inch angel-food cake pan with legs.
Bake about 55 minutes.
Invert pan onto legs and let cool completely; once cooled, remove cake, place on platter, and dust with confectioners’ sugar.