Tasty Tuesday: Banana Chiffon Cake with Chocolate Buttercream Frosting
I left the girls in the kitchen to bake, only popping my head in once or twice to see how it was going or to tell them if the egg whites were stiff when they asked. They even grabbed my camera to take pictures, though they were quite blurry.
The results...a wonderfully yummy cake that I'm having Kat make this weekend for company we are having for dinner.
Banana Chiffon Cake
5 eggs, separated
2 1/4 c. cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. vegetable oil
1/3 c. water
1 tsp. vanilla extract
1 c. mashed ripe bananas
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Meanwhile, in another mixing bowl, combine the flour, sugar, baking powder and salt. Whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. Beat until well blended.
Beat egg whites on high speed until stiff peaks form. Fold into batter. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets.
Bake on the lowest oven rack at 325 for 60-65 minutes or until top springs back when lightly touched. Immediately invert baking pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Frost cake and enjoy!!
Chocolate Buttercream Frosting
1/2 c. butter softened
4 1/2 c. confectioners' sugar
1 1/2 tsp. vanilla extract
5 to 6 Tbs. milk
Cream butter until light and fluffy. Beat in sugar and vanilla. Add enough milk to achieve desired consistency.
I am linking this to Tasty Tuesday.
With Joy UNquenchable,