peg45
Newbie
2 1/4 cups sifted cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup mashed ripe bananas (2 to 3 bananas)
1 tablespoon fresh lemon juice
1/2 teaspoon cream of tartar
1/2 cup vegetable oil
5 medium-sized egg yolks, unbeaten
1 cup egg whites (7 or 8)
For this recipe, use only fully ripe bananas with a yellow peel flecked with brown.
Sift together flour, sugar, baking powder and salt into mixing bowl. Make a "well" in dry ingredients and add in order, oil, egg yolks, bananas and lemon juice. Beat until smooth. Add cream of tartar to egg whites. Beat egg whites in a large mixing bowl until they form very stiff peaks. Do not underbeat. Gradually and gently fold banana mixture into egg whites, just until blended. Do not stir.
Pour into ungreased, 10-inch tube pan, 4-inches deep.
Bake in a preheated oven (325°F.) about 1 hour 5 minutes, or until cake is done. Immediately turn pan upside down, placing the tube part over a small-necked bottle or funnel so that the pan is elevated about 1 inch above surface of table. Let cake hang until cold.
Loosen cake from sides and tube of pan with spatula. Turn pan over and tap edge sharply to loosen cake. Spread top and sides of cake with your favorite frosting, if desired.
Makes one 10-inch tube cake. Servings: 20
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup mashed ripe bananas (2 to 3 bananas)
1 tablespoon fresh lemon juice
1/2 teaspoon cream of tartar
1/2 cup vegetable oil
5 medium-sized egg yolks, unbeaten
1 cup egg whites (7 or 8)
For this recipe, use only fully ripe bananas with a yellow peel flecked with brown.
Sift together flour, sugar, baking powder and salt into mixing bowl. Make a "well" in dry ingredients and add in order, oil, egg yolks, bananas and lemon juice. Beat until smooth. Add cream of tartar to egg whites. Beat egg whites in a large mixing bowl until they form very stiff peaks. Do not underbeat. Gradually and gently fold banana mixture into egg whites, just until blended. Do not stir.
Pour into ungreased, 10-inch tube pan, 4-inches deep.
Bake in a preheated oven (325°F.) about 1 hour 5 minutes, or until cake is done. Immediately turn pan upside down, placing the tube part over a small-necked bottle or funnel so that the pan is elevated about 1 inch above surface of table. Let cake hang until cold.
Loosen cake from sides and tube of pan with spatula. Turn pan over and tap edge sharply to loosen cake. Spread top and sides of cake with your favorite frosting, if desired.
Makes one 10-inch tube cake. Servings: 20