Banana Chiffon Cake Recipe

• 2 1/4 c. Sifted cake flour
• 1 1/2 c. Sugar
• 3 tsp Baking pwdr
• 1 tsp Salt
• 1/2 c. Oil
• 6 x Egg yolks
• 6 Tbsp. Cool water
• 1 c. Sieved bananas
• 1 tsp Vanilla
• 1 c. Egg whites
• 1/2 tsp Cream of tartar1 (8 ounce.) cream cheese, softened
• 1 x Powdered sugar, (1 lb.)
• 1 stk margarine
• 1 tsp Vanilla

1. Preparation : Sift dry ingredients together into mixing bowl.
2. Make a well in center of mix.
3. Add in salad oil, egg yolks, water, bananas and vanilla.
4. Beat till smooth.
5. Into large mixing bowl put egg whites and cream of tartar.
6. Whip till very stiff.
7. Don't underbeat they should be stiffer than for angel food or possibly meringue.
8. Gradually pour cake batter over whipped whites.
9. Gently fold till the two mix are blended.
10. Don't stir.
11. Pour into ungreased tube cake pan.
12. Bake in 325 degrees oven for one hour then increase temperature to 350 degrees for 10 min till top springs back when lightly touched.
13. Immediately turn pan upside down let hang in pan till cake is cold.
14. Remove cake from pan and frost with: Cream cheese and margarine well and add in vanilla.
15. Beat in sugar a little at a time till of spreading consistency.

cake flour, sugar, baking pwdr, salt, oil, egg yolks, water, bananas, vanilla, egg whites, powdered sugar, margarine, vanilla

Taken from cookeatshare.com/recipes/banana-chiffon-cake-76838 (may not work)