Banana Cream Chiffon Cake With Whipped Cream Filling
Per serving
Very old cake recipe of Libbie's. Uses Wesson oil so this was probably one of their recipes. I have recipes that use just egg yolks also for your extras, or you can try egg beaters. i did for 1/2 cup of whites and added the 2 whites from eggs. this is very light cake with good flavor
Ingredients
- cake flour, sifted↗1 1⁄8 cups
- sugar↗3⁄4 cup
- baking powder↗1 1⁄2 teaspoons
- salt↗1⁄2 teaspoon
- oil, Wesson's1⁄4 cup
- egg yolks↗2
- water, cold↗3 tablespoons
- vanilla↗1⁄2 teaspoon
- lemon zest↗1⁄2 teaspoon
- banana, sieved very ripe bananas (used 1 large very ripe )↗1⁄2 cup
- egg white, 4 of them1⁄2 cup
- cream of tartar↗1⁄4 teaspoon
- WHIPPED CREAM FILLING
- heavy cream↗1 pint
- vanilla↗1 teaspoon
- cup powdered sugar↗1⁄2
Step-by-step instructions
- 1
Sift flour, sugar, baking powder, and salt together.
- 2
Make a well in the dry ingredients.
- 3
Add oil and egg yolks, cold water, water ,vanilla, lemon zest, and banana.
- 4
Beat really good.
- 5
Beat egg whites and cream of tartar together.
- 6
Beat very stiff; do not under beat.
- 7
Do not stir; just fold the beaten egg whites very gently into the banana mixture.
- 8
Pour batter into an ungreased angel food pan.
- 9
Bake 50 minutes. at 350 degrees
- 10
When baked, turn pan upside down and cool.
- 11
When cake is cold, split crosswise 3 times into 3 layers.
- 12
Spread with whipped cream filling between layers and top.
- 13
In a chilled bowl, beat the whipping cream very stiff.
- 14
Add vanilla and powdered sugar gradually.
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