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.