Banana Cream Chiffon Cake With Whipped Cream Filling
July 28, 2014
"Very old cake recipe of Libbie's. Uses Wesson oil so this was probably one of their recipes. I have recipes that use just egg yolks also for your extras, or you can try egg beaters. i did for 1/2 cup of whites and added the 2 whites from eggs. this is very light cake with good flavor"
- WHIPPED CREAM FILLING
- Serving Size: 1 (183.3 g)
- Calories 386
- Total Fat - 10.8 g
- Saturated Fat - 2 g
- Cholesterol - 4 mg
- Sodium - 366.9 mg
- Total Carbohydrate - 70 g
- Dietary Fiber - 2.9 g
- Sugars - 48.1 g
- Protein - 5.3 g
- Calcium - 171.7 mg
- Iron - 1.1 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.2 mg
Sift flour, sugar, baking powder, and salt together.
Make a well in the dry ingredients.
Add oil and egg yolks, cold water, water ,vanilla, lemon zest, and banana. Beat really good.
Beat egg whites and cream of tartar together. Beat very stiff; do not under beat. Do not stir; just fold the beaten egg whites very gently into the banana mixture.
Pour batter into an ungreased angel food pan.
Bake 50 minutes. at 350 degrees
When baked, turn pan upside down and cool.
When cake is cold, split crosswise 3 times into 3 layers.
Spread with whipped cream filling between layers and top.
WHIPPED CREAM FILLING: In a chilled bowl, beat the whipping cream very stiff. Add vanilla and powdered sugar gradually.
Tips & Variations
No special items needed.