Banana Chiffon Cake - 1

Recipe Ingredients

1 cup	198g / 7oz	Egg whites
1/2 teaspoon	2.5ml	Cream of tartar
2 1/4 cups	140g / 4.9oz	Cake flour
1 tablespoon	15ml	Baking powder
1 1/4 cups	247g / 8.7oz	Sugar
5		Egg yolk
1 cup	237ml	Banana - mashed
1/2 cup	118ml	Oil
3 tablespoons	45ml	Bourbon
1 teaspoon	5ml	Vanilla
2 tablespoons	30ml	Bourbon
1 tablespoon	15ml	Milk
1 1/2 cups	297g / 10oz	Confectioner's sugar - sifted
		Strawberries
		Banana - sliced

Recipe Instructions

Heat oven to 325F. Have ready a 10" tube pan with a removable bottom. Do not grease.

Add cream of tartar to egg whites and beat with an electric mixer until stiff peaks form. Don't over-beat. In another bowl, stir flour, sugar and baking powder until blended. Make a well in center and in it put the egg yolks, bananas, and oil. Add water to bourbon to make 1/3 cup add to well with vanilla. Beat ingredients in well with electric mixer, gradually beating in dry ingredients from around edge, just until you have a smooth batter.

Pour 1/3 batter over whites and quickly, but gently, stir until batter and whites are blended. Repeat twice with remaining batter. Pour into tube pan. Bake 55 minutes Don't open oven door or cake may fall. Increase oven to 350 and bake 10-15 min longer, until pick tests clean in center. Hang cake upside down and cool completely. Remove cake from pan.

Glaze: heat bourbon and milk to a simmer. Stir in confectioner's sugar until dissolved. Immediately drizzle over top and sides of cake. Let cool until glaze sets before garnishing. Cut with a long serrated knife.

Source:
Jim Fobel, Woman's Day, 2/1/95

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