Banana Orange Chiffon Cake

* Exported from MasterCook *

BANANA ORANGE CHIFFON CAKE

Recipe By : Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories : Cakes New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. corn oil
6 lg. eggs -- separated
1 c. sieved ripe bananas (2 lg.)
1 tsp. grated orange rind
1/3 c. orange juice
1/2 tsp. cream of tartarORANGE FROSTING:
2 tbsp. butter
1 tbsp. light corn syrup
1/2 tsp. grated orange rind
1 c. sifted confectioner's sugar
1 tbsp. orange juice

Preparation :
Into a medium mixing bowl sift together the flour, sugar, baking
powder and salt. Make a well in the center; add corn oil, egg
yolks, banana, orange rind, and orange juice. With a wooden spoon
beat until smooth. In a large mixing bowl beat egg whites and cream
of tartar until whites hold stiff peaks when beater is slowly
withdrawn. Gently fold in flour mixture, blending well. Pour into
an ungreased angel food cake pan - 10 x 4 inches. Bake in a
preheated 325 degree oven until a cake tester inserted comes out
clean and cake springs back when touched - 1 hour and 10 or 15
minutes. At once invert pan and let stand on legs; if pan does not
have legs invert over a funnel or bottle; cool completely. With a
small metal spatula loosen edges and around tube; ease out of pan
with fingers. Leave cake bottom side up (top will have cracks) and
cover with Orange Frosting. Cake my be cut into 15 (2-inch) wedges.



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