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


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

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