Banana Chiffon Cake

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 ripe banana
  • 1/2 cup vegetable oil
  • 7 large eggs, yolks and whites separated
  • 1 tsp pure vanilla
  • 1/2 tsp cream of tartar

1. Preheat oven to 350ºF. In a large micing bowl, whisk together flour, granulated sugar, baking powder, and salt; set aside. In a medium bowl, mash bananas. Add oil, egg yolks, vanilla and 3/4 cup cold water; mix to combine. Add to flour mixture, and whisk batter until smooth.
2. In a large bowl, place egg whites and cream of tartar; using an electric mixer, beat until stiff peaks form. Fold into batter just until combined (do not overmix.) Pour into a 10-inch amgel-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 spatual around edge to release onto platter. Dust with confectioners’ sugar. Serve.

(I added some cream cheese icing.)