Banana Chiffon Cake Recipe

Banana Chiffon Cake Recipe

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups white sugar, divided
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 eggs, separated, divided
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 2 bananas, mashed
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift flour, 1/2 of the sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract and beat until smooth.
  3. Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan.
  4. Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate and cool. Loosen edges of cake and remove pan.
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