Sunday, April 1, 2007

Banana Chiffon Cake

I made these as cupcakes (about 48), and frosted them with cream cheese frosting-- they were really (*reallyreally*) good!!! Probably a new favorite. Light and sweet, but not too sweet (but I may experiment wth less sugar, just for fun):

Banana Chiffon Cake

2 Cups flour
1 1/2 cups granulated sugar
1 Tb baking powder
1 tsp salt
one overripe banana
1/2 cup vegetable oil
7 large eggs, separated
1 tsp pure vanilla extract
1/2 tsp cream of tartar
confectioner's sugar, for dusting-- or cream cheese frosting

Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt; set aside. In medium bowl, mash banana. Add oil, egg yolks, vanilla, and 3/4 cup cold water; mix to combine. Add to flour mixture, and whisk batter until smooth.

In a large bowl, place egg whites and cream of tartar; using electric mixer, beat until stiff peaks form. With a rubber spatula, gently fold into batter is just combined (do not overmix!). Pour into a 10-inch angel food cake pan with legs. Bake until a toothpick inserted into center of cake comes out clean, about 55 minutes. Invert pan onto legs over counter; let cool completely. Re-invert pan, and run a thin metal spatula around edge to release onto platter. Dust with confectioner's sugar or frost with cream cheese frosting. Eat like a happy little piggy in a chiffon induced haze.
Cream Cheese Frosting
12 ounces or 1-1/2 packages of Philly cream cheese1/2 stick butter4 cups sifted powdered sugar1 teaspoon vanilla
1. Bring cheese and butter to room temperature, and beat at medium speed until creamy. Add half of the sugar and the vanilla. Beat until combine. Gradually add remaining sugar, more or less-- until you get to the consistency and sweetness you like.

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