[freshcitrus]

i just wanted to share this great recipe i found online for banana chiffon. the recipe makes a really moist chiffon cake. most other recipes i've tried leave the cake too dry. (note: if this has already been done, please delete it then, thanks!)

(batter)

* 3/4 cup cake flour (not self-rising)
* 6 egg yolks
* 2 tablespoons milk
* 1/3 cup (80ml) salad oil
* 2 small very ripe bananas

(meringue)

* 7 egg whites
* 1/2 cup granulated sugar

Directions

Preheat oven 350 degrees F (180 degrees C). Wash angel food cake tube pan
(make meringue)

1. In mixing bowl, beat egg whites and 1/3 cup sugar on high speed until foamy; gradually add sugar, continuing to beat until stiff, peaks form. Peaks should be soft enough so they bend over slightly at the tips, set aside.
2. In a small bowl, mash banana carefully. In a large bowl, whisk yolks with milk and gradually drop salad oil, beat until blended well. Then add mashed banana paste, sift flour over the egg yolks batter, and using flat spatula, quickly but gently fold.
3. Put 1/3 of the meringue into the yolks batter and mix it gently. Do the same two more times. Then pour into the tube pan at once to remove air pocket.
4. Bake about 35 to 40 minutes, until an inserted pick comes out clean, remove it from oven, turn upside down to cool for 1 hour.

Serve

Divide 8 to 10 pieces and serve them with ice cream or whipped cream.
Hints & Tips

Egg whites whip better at room temperature. Make sure that your bowl and the tube pan are grease free.

i found it at this website: http://www.cwu.edu/~esl/cake.html

you can replace the banana with anything, i made a yam chiffon cake, and my parents really like that one. I'm planning to try to make it with a peach puree tonight. hope you guys like it! happy baking!

[fishi]

Thanks for posting this
I've been in dire need of a yummy chiffon cake recipe!
Everything else...has, well, SUCKED.