Banana Orange Chiffon Cake

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	Cake flour - sifted
1 1/2 cups	297g / 10oz	Sugar
3 teaspoons	15ml	Baking powder
1 teaspoon	5ml	Salt
1/2 cup	118ml	Corn oil
6 cups	1188g / 41oz	Eggs - separated (large)
1 cup	237ml	Ripe bananas - sieved
1 teaspoon	5ml	Orange rind - grated
1/3 cup	78ml	Orange juice
1/2 teaspoon	2.5ml	Cream of tartar
		Orange Frosting
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Light corn syrup
1/2 teaspoon	2.5ml	Orange rind - grated
1 cup	198g / 7oz	Confectioner's sugar - sifted
1 tablespoon	15ml	Orange juice

Recipe Instructions

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In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn.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 325F 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.

Source:
Cookbook USA

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