Banana Chiffon Cake


2 cups all purpose flour

1/3 cup of water

11/2 cups sugar

grated rind of one lemon

3 tsp. Baking powder

1 tsp. Vanilla

1 tsp. Salt

2 large bananas mashed

½ cup vegetable oil

7 egg whites

6 egg yolks

½ tsp. Cream of tartar (optional)


Beat egg whites with cream of tartar until stiff.

Sift remaining dry ingredients together into a large bowl.

Make a well in the dry ingredients and add egg yolks, water, lemon rind, vanilla, and oil. Beat well. Add bananas and beat again.

Pour banana mixture onto beaten egg whites and fold gently and thoroughly until all ingredients are well blended.

Pour batter into ungreased 10” tube pan and bake for 55 minutes at 325 degrees.

Raise oven temperature to 350 degrees and bake another 10 minutes or until the cake top springs back when touched.

Remove from pan by running a knife around the outside circumference and around the tube. Invert pan and tap edges firmly on a level surface.

Marcee’s cheat tips.

- If I don’t have grated lemon rind, add a little lemon juice to the water.

- fold the egg whites into the banana mixture because inevitably the egg whites are in too small a bowl.

Submitted by: Marcee Rosenzweig, Toronto, Canada