BANANA CHIFFON CAKE
Very quick and easy to make, and has a great outcome. It is a very moist, soft, and flavorful cake.
Provided by Althea Rivers
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 28.4 g, Cholesterol 69.8 mg, Fat 8.9 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 248.6 mg, Sugar 17.6 g
BANANA CHIFFON PIE
Steps:
- Preheat the oven to 325 F. Have ready 1 ungreased 10-inch tube pan with removable bottom. Stir together the dry ingredients. In another bowl, beat together the egg yolks, bananas, vegetable oil and vanilla. Beat egg whites with cream of tartare to soft peaks. Add sugar while beating until egg whites are stiff but not dry.Use a rubber spatula to fold one-quarter of the egg whites into the egg yolks mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Let cool upside down for at least 1 1/2 hours, setting the tube over a bottleneck or resting the pan on 4 glasses..
BANANA CHIFFON CAKE
This is light, airy and delicately textured. This recipe is from my grandmom's recipe box and is cut from a cardboard box...don't know from what product though...no brand names mentioned :)
Provided by Karen..
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Sift flour, sugar, baking powder and salt into a mixing bowl.
- Make a well in dry ingredients and add oil, egg yolks, bananas and lemon juice.
- Beat until smooth.
- Add cream of tartar to egg whites in a large mixing bowl.
- Beat until stiff peaks form, do not underbeat.
- Gradually and gently fold banana mixture into stiff whites until just blended, do not stir!
- Pour into an ungreased 10 inch tube pan and bake 40- 50 minutes, or until a tester comes out clean and dry.
- When cake is completely cool, remove from pan.
Nutrition Facts : Calories 308.4, Fat 12.1, SaturatedFat 2.2, Cholesterol 124.9, Sodium 323.6, Carbohydrate 44.7, Fiber 0.9, Sugar 26.8, Protein 6.1
BANANA CHIFFON CAKE
"Simple yet delicious desserts were my Aunt Allie's specialty," notes Nancy Horsburgh of Everett, Ontario. "This cake was one of her best."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. Beat until well blended. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into yolk mixture., Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto serving plate; frost top and sides.
Nutrition Facts : Calories 292 calories, Fat 8g fat (1g saturated fat), Cholesterol 89mg cholesterol, Sodium 324mg sodium, Carbohydrate 50g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
SHERRY CHIFFON PIE
An oldie from my mother's recipe file. A heavenly cream pie accented with almonds and vanilla, surrounded by a chocolate cookie crust. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by GINGER P
Categories Chiffon Pie
Yield 8
Number Of Ingredients 12
Steps:
- Soften gelatin in cold water for 5 minutes.
- In a double boiler pan combine milk, salt, and 1/4 cup sugar. Stir until dissolved. Whisk in egg yolks and cook in double boiler until thickened, stirring constantly. Stir gelatin into custard mixture until thoroughly dissolved. Cool mixture.
- Stir almond extract, sherry, and 1/4 cup almonds into custard.
- In a medium mixing bowl whip egg whites until frothy. Add 4 teaspoons of sugar, one at a time, whipping constantly until whites form soft peaks. Fold egg whites into custard.
- Pour custard mixture into pie shell. Sprinkle with chopped almonds. Serve chilled.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 28.8 g, Cholesterol 51.7 mg, Fat 15.6 g, Fiber 1.5 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 290.4 mg, Sugar 17.9 g
OLD-FASHIONED BANANA CREAM PIE
This old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, this no-bake dessert is ready in just minutes. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.
Nutrition Facts : Calories 311 calories, Fat 13g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
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