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Banana Chiffon Cake

"Very quick and easy to make, and has a exquisite final results. It is a very moist, tender, and flavorful cake."

Ingredients :

1 1/2 cups all-motive flour
1 1/4 cups white sugar, divided
2 1/2 teaspoons baking powder
1 teaspoon salt
6 eggs, separated, divided
three/4 cup water
half of cup vegetable oil
1 teaspoon vanilla extract
half of teaspoon cream of tartar
2 bananas, mashed

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H35M

Preheat oven to 350 stages F (a hundred seventy five ranges C).
Sift flour, 1/2 of the sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract and beat until smooth.
Beat egg whites and cream of tartar together in a bowl using an electric powered mixer till smooth peaks form. Continue beating until stiff and brilliant peaks form; upload ultimate sugar and beat until integrated. Fold egg yolk mixture and bananas into egg white combination simply till blended. Slowly pour batter into a ten-inch tube pan.
Bake in the preheated oven until cake springs back while gently touched, 55 to 65 mins. Invert pan onto a plate and funky. Loosen edges of cake and take away pan.

Notes :

Use very ripe bananas for nice taste. After mashing bananas, use right away or the bananas will brown and colour the cake.
Use 1 cup sugar rather than 1 1/four cups for a lighter flavor.

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