BANANA CHIFFON CAKE
This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly. Top each slice with a small scoop of sorbet or frozen yogurt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt; set aside. In a medium bowl, mash banana. Add oil, egg yolks, vanilla, and 3/4 cup cold water; mix to combine. Add to flour mixture, and whisk batter until smooth.
- In a large bowl, place egg whites and cream of tartar; using an electric mixer, beat until stiff peaks form. With a rubber spatula, gently fold into batter just until combined (do not overmix). Pour into a 10-inch angel-food cake pan with legs. Bake until a toothpick inserted into center of cake comes out clean, about 55 minutes. Invert pan onto legs over counter; let cool completely. Reinvert pan, and run a thin metal spatula around edge to release onto platter. Dust with confectioners' sugar. Serve.
BANANA CHIFFON CAKE
"Simple yet delicious desserts were my Aunt Allie's specialty," notes Nancy Horsburgh of Everett, Ontario. "This cake was one of her best."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. Beat until well blended. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into yolk mixture., Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto serving plate; frost top and sides.
Nutrition Facts : Calories 292 calories, Fat 8g fat (1g saturated fat), Cholesterol 89mg cholesterol, Sodium 324mg sodium, Carbohydrate 50g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA CHIFFON CAKE
Very quick and easy to make, and has a great outcome. It is a very moist, soft, and flavorful cake.
Provided by Althea Rivers
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees 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 mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan.
- Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate and cool. Loosen edges of cake and remove pan.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 28.4 g, Cholesterol 69.8 mg, Fat 8.9 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 248.6 mg, Sugar 17.6 g
VANILLA CHIFFON PIE
A recipe from one of the ladies at my parent's church- she always brought this to potlucks when I was growing up.
Provided by QueenJellyBean
Categories Pie
Time 4h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Soften the gelatin in the milk.
- Combine the slightly beaten egg yolks with the 1 1/4 c milk, 1/3 c sugar and 1/2 tsp salt in a double broiler. Cook stirring constantly until mixture thickens and will coat a spoon. Remove from heat.
- Add vanilla and gelatin mixture and beat well with rotary beater.
- Chill until mixture begins to thicken.
- Beat the egg whites until stiff. Beat in 1/4 c sugar and the cream of tartar.
- Fold egg whites carefully into gelatin mixture.
- Turn into cooled baked pie shell.
- Chill until firm. 3-5 hours.
- Top with whipped topping.
- You can sprinkle crushed nuts on top if you would like.
Nutrition Facts : Calories 314.4, Fat 17.9, SaturatedFat 7.8, Cholesterol 123.6, Sodium 356.5, Carbohydrate 31.2, Fiber 0.8, Sugar 17.2, Protein 7.6
PEACH CHIFFON PIE
This is a light and yummy summer peach pie which everyone loves. My mom found the recipe many years ago in a Betty Crocker Cookbook. I have looked for it in many of her other cookbooks and never have found it. Cooking time is letting it chill and set up.
Provided by mama smurf
Categories Pie
Time 1h15m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- 1. Add sugar to peaches and let stand for 30 minutes.
- 2. Soften gelatin in cold water; then dissolve in hot water. Cool.
- 3. Mix peaches, lemon juice and a dash of salt.
- 4. Chill til partially set.
- 5. Fold in whip cream.
- 6. Pour into a vanilla wafer pie crust or a graham cracker pie crust.
- 7. Chill completely til set. Eat and enjoy!
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