Banana Cream Chiffon Cake With Whipped Cream Filling

6
Servings
30m
Prep Time
55m
Cook Time
1h 25m
Ready In


"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"

Original recipe yields 6 servings
OK
  • WHIPPED CREAM FILLING

Nutritional

  • 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

Step 1

Sift flour, sugar, baking powder, and salt together.

Step 2

Make a well in the dry ingredients.

Step 3

Add oil and egg yolks, cold water, water ,vanilla, lemon zest, and banana. Beat really good.

Step 4

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.

Step 5

Pour batter into an ungreased angel food pan.

Step 6

Bake 50 minutes. at 350 degrees

Step 7

When baked, turn pan upside down and cool.

Step 8

When cake is cold, split crosswise 3 times into 3 layers.

Step 9

Spread with whipped cream filling between layers and top.

Step 10

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.

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