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Suggest a better descriptionHEAT OVEN TO 325. HAVE READY A 10" TUBE PAN WITH A REMOVABLE BOTTOM. DO NOT GREASE. ADD CREAM OF TARTAR TO EGG WHITES AND BEAT WITH AN ELECTRIC MIXER UNTIL STIFF PEAKS FORM. DONT OVERBEAT. IN ANOTHER BOWL, STIR FLOUR, SUGAR AND BAKING POWDER UNTIL BLENDED. MAKE A WELL IN CENTER AND IN IT PUT THE EGG YOLKS, BANANAS, AND OIL. ADD WATER TO BOURBON TO MAKE 1/3 C. ADD TO WELL WITH VANILLA. BEAT INGREDIENTS IN WELL WITH ELECTRIC MIXER, GRADUALLY BEATING IN DRY INGREDIENTS FROM AROUND EDGE, JUST UNTIL YOU HAVE A SMOOTH BATTTER. POUR 1/3 BATTER OVER WHITES AND QUICKLY, BUT GENTLY, STIR UNTIL BATTER AND WHITES ARE BLENDED. REPEAT TWICE WITH REMAINING BATTER. POUR INTO TUBE PAN. BAKE 55 MIN. DONT OPEN OVEN DOOR OR CAKE MAY FALL. INCREASE OVEN TO 350 AND BAKE 10-15 MIN LONGER, UNTIL PICK TESTS CLEAN IN CENTER. HANG CAKE UPSIDE DOWN AND COOL COMPLETELY. REMOVE CAKE FROM PAN. GLAZE: HEAT BOURBON AND MILK TO A SIMMER. STIR IN CONFECTIONERS SUGAR UNTIL DISSOLVED. IMMEDIATELY DRIZZLE OVER TOP AND SIDES OF CAKE. LET COOL UNTIL GLAZE SETS BEFORE GARNISHING. CUT WITH A LONG SERRATED KNIFE. 345 CAL Recipe by: Jim Fobel, Womans Day, 2/1/95 Posted to MC-Recipe Digest V1 #737 by LauraG [SMTP:gaggini@gate.usaor.net] on Aug 11, 1997
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 663 | ||
Calories from Fat: 79 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 87.4mg | 27 % | |
Sodium 113mg | 4 % | |
Potassium 126.2mg | 3 % | |
Total Carbohydrate 133.3g | 39 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 131.8g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 663
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