Tuesday, June 7, 2011

Banana Chiffon Cake

Let's take a moment to discuss technique.

This recipe, along with recipes for muffins and many other baked goods, requires making a "well" with the dry ingredients. You literally make a donut hole in the center of the dry ingredients, and pour the wet mixture in.

Then, and this is essential, do not over-mix the batter! It's actually better to mix it until lumpy, then walk away and let it sit for 5 minutes.
(There should be a Treat cooking show on Food Network, right?)
On to the recipe!

Banana Chiffon Cake

Dry ingredients:
1 cup plus 2TB flour
3/4 cup sugar
1 1/2 ts baking powder
1/2 ts salt

Wet ingredients:
1/4 cup oil
2 egg yolks
3 TB cold water
1/2 cup mashed (very ripe bananas)
1/2 tsp vanilla or grated lemon rind

4 egg whites
1/4 ts cream of tarter

-Mix together dry ingredients and make a well in the center.
-Add wet ingredients in order, but hold on the egg whites and cream of tarter. Beat until smooth.
-Mix egg whites and cream of tarter until stiff.
-Fold other mixture into egg whites.
-Pour into ungreased 9" tube pan.
-Bake at 325 degrees for 50-55 minutes, until it springs back when touched.
-Turn upside down and let cool.
-Serve covered with whipped cream.

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