The recipe
It's the recipe from the Sunbeam cookbook that came with the American Model 12's the base recipe is for an Orange Chiffon Cake, with variations for Banana and Pineapple versions (both are yummy!).
Kevin, it took about 2 large bananas to make enough purée for the cake - this is a great way to use up those bananas that don't look so pretty anymore... LOL
Banana Chiffon Cake
7 egg whites
5 egg yolks
1 tablespoon lemon juice
1 cup (about) mashed banana
2 1/4 cups sifted cake flour (Note - sift before measuring)
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt (if desired - I usually omit)
1/2 cup cooking oil
1/2 teaspoon cream of tartar
Separate eggs, placing whites in large Mixmaster bowl. Let stand at room temperature, about 1 hour. Have ready 10" X 4" deep tube pan. Mash bananas and measure. Set oven at 325 degrees to preheat. Sift flour, sugar, baking powder and salt into small Mixmaster bowl. Make a hole in the centre and pour in oil, then add the egg yolks. Combine lemon juice and mashed banana. Add to small Mixmaster bowl and set aside. Whip egg whites on No. 12 speed until foamy; sprinkle in cream of tartar and continue beating until very stiff. Remove from mixer. Shift to small bowl position and beat yolk mixture on No. 4 speed for 1 minute or until smooth.
** Here's where I digress from the original recipe... Original method follows, but
I folded the batters together using that cake whip instead.
Remove from mixer, place large bowl on stand,shifting to large bowl position. Holding small bowl in left hand, slowly pour yolk mixture over beaten egg whites while beating on No.1 speed and folding over and over with rubber scraper, using right hand. Beat only until blended, about 3/4 minute. Remove from mixer, cut through batter folding over and over a few times. Turn into ungreased pan. Bake at 325 degrees for 55 minutes, then at 350 degrees for 10 to 15 minutes or until done. Invert and let hang until cold. Remove and frost with sweetened whipped cream and garnish with banana slices.
Variations:
Orange Chiffon Cake: Use 3 tablespoons grated orange rind and 3/4 cup of orange juice in place of the mashed banana. Frost cake with Orange Frosting.
Pineapple Chiffon Cake: Use 1 tablespoon grated lemon rind and 3/4 cup of unsweetened pineapple juice in place of the mashed banana. Frost with cofectioner's sugar frosting made with crushed pineapple as the liquid. Garnish with coconut and chopped maraschino cherries.
Enjoy!
