Banana Cream Chiffon Cake With Whipped Cream Filling Recipes

BANANA CHIFFON CAKE

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.

BANANA CHIFFON CAKE

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.

BANANA CHIFFON CAKE

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.

BANANA CREAM CHIFFON CAKE WITH WHIPPED CREAM FILLING

Steps:

• Sift flour, sugar, baking powder, and salt together.
• Make a well in the dry ingredients.
• Add oil and egg yolks, cold water, water ,vanilla, lemon zest, and banana.
• Beat really good.
• Beat egg whites and cream of tartar together.
• Beat very stiff; do not under beat.
• Do not stir; just fold the beaten egg whites very gently into the banana mixture.
• Pour batter into an ungreased angel food pan.
• Bake 50 minutes. at 350 degrees
• When baked, turn pan upside down and cool.
• When cake is cold, split crosswise 3 times into 3 layers.
• Spread with whipped cream filling between layers and top.
• WHIPPED CREAM FILLING:.
• In a chilled bowl, beat the whipping cream very stiff.
• Add vanilla and powdered sugar gradually.