Banana Chiffon Cake and CAKE MAGIC

| November 22, 2017 | 2 Comments

Happy Birthday

 

 

 

 

 

 

 

 

Cakes! Who doesn’t love a birthday cake, piled high with gooey frosting, the top studded with a few discreet candles to mark the day? Or perhaps a Streuselkuchen, a German crumb cake, warm from the oven where the streusels barely hide those luscious apricots you brought home from the market this morning? Or on the morning after the big party, grabbing a leftover slice of the three-layer chocolate fudge cake to accompany a glass of cold milk… the perfect breakfast. Cakes are the best!

Chocolate Fudge Cake

 

 

 

 

 

 

 

 

My fascination and love of cakes stemmed from watching my mother make those wonderful German tortes with smooth and creamy buttercream icing, some with a jam filling in the middle; others with tiny bits of chopped nuts in the cake batter. When I was old enough, we experimented with chiffon cakes, fruit-filled cakes, yummy dense butter cakes, and I copied my favorites down in the back of my “A Guide to Good Cooking with Five Roses Flour” book. Later, as a Home Economist I was privileged to attend many cake making and decorating workshops. Such fun! And so arose the impetus for my fourth book, Cake Magic. I enjoyed revisiting many of my favorites, both old and new, in a compilation that I hope you will enjoy.

German Torte

 

 

 

 

 

 

 

 

Today I want to share with you my favorite Banana Chiffon Cake recipe. This chiffon cake is high, light and moist. I love to use a luscious chocolatey frosting on it, but for those who like to accent the banana flavor, I’ve included a Browned Butter Frosting recipe. For this recipe and many more, click here for CAKE MAGIC, the fourth book in the Baking Magic series. There is a special promotion for Thanksgiving weekend.

 

 

 

Banana Chiffon Cake

Ingredients:

2 cups all-purpose flour

1 ½ cups sugar

3 teaspoons baking powder

1 teaspoon salt

½ cup vegetable oil

7 egg yolks

1 cup mashed extra ripe bananas (2 to 3)

1 tablespoon lemon juice

1 cup egg whites (7 extra large eggs)

½ teaspoon cream of tartar

 

 

 

 

 

 

 

 

Preparation:

Preheat oven: 350°F.

Equipment needed: one 10-inch tube pan, ungreased.

Method:

  1. Whisk together flour, sugar, baking powder, salt in a large mixing bowl.
  2. Make a well in the middle of the dry ingredients and add in order – oil, egg yolks, bananas, lemon juice. Beat with a wooden spoon until smooth and blended.
  3. Put egg whites and cream of tartar into a large beater bowl of stand mixer. Using whisk attachment, beat until very stiff peaks form.
  4. Pour egg yolk mixture gradually over beaten egg whites. Fold gently, but quickly, using a rubber spatula. You should work quickly so that the heavy batter doesn’t sink to the bottom of the egg whites.
  5. Bake until top springs back when lightly touched – about 50 minutes.
  6. Invert cake on a funnel or small bottle to cool.
  7. Remove from pan and frost generously with your favorite chocolate frosting or frost with a thin layer of Browned Butter Icing (below).

Browned Butter Icing:

Ingredients:

1/3 cup butter

3 cups sifted icing sugar

1 ½ teaspoons vanilla

3 to 4 teaspoons light cream (half and half or coffee cream)

Method:

  1. Heat butter in saucepan over medium heat until it turns golden brown.
  2. Remove from heat and add sugar, vanilla, and enough cream to make an icing soft enough to spread easily and thinly.

 

Banana Chiffon Cake

Ingredients

    Cake:
  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup vegetable oil
  • 7 egg yolks
  • 1 cup mashed extra ripe bananas (2 to 3)
  • 1 tablespoon lemon juice
  • 1 cup egg whites (7 extra large eggs)
  • ½ teaspoon cream of tartar
  • Browned Butter Icing:
  • 1/3 cup butter
  • 3 cups sifted icing sugar
  • 1 ½ teaspoons vanilla
  • 3 to 4 teaspoons light cream (half and half or coffee cream)

Instructions

    Preparation:
  1. Preheat oven: 350°F.
  2. Equipment needed: one 10-inch tube pan, ungreased.
  3. Method:
  4. Whisk together flour, sugar, baking powder, salt in a large mixing bowl.
  5. Make a well in the middle of the dry ingredients and add in order - oil, egg yolks, bananas, lemon juice. Beat with a wooden spoon until smooth and blended.
  6. Put egg whites and cream of tartar into a large beater bowl of stand mixer. Using whisk attachment, beat until very stiff peaks form.
  7. Pour egg yolk mixture gradually over beaten egg whites. Fold gently, but quickly, using a rubber spatula. You should work quickly so that the heavy batter doesn’t sink to the bottom of the egg whites.
  8. Bake until top springs back when lightly touched – about 50 minutes.
  9. Invert cake on a funnel or small bottle to cool.
  10. Remove from pan and frost generously with your favorite chocolate frosting or frost with a thin layer of Browned Butter Icing (below).
  11. Browned Butter Icing:
  12. Heat butter in saucepan over medium heat until it turns golden brown.
  13. Remove from heat and add sugar, vanilla, and enough cream to make an icing soft enough to spread easily and thinly.
http://www.bestbakingrecipe.com/banana-chiffon-cake-and-cake-magic/

 

Tags: , ,

Category: Baking Tips, Cakes & Tortes

Comments (2)

Trackback URL | Comments RSS Feed

  1. Lola neufeld says:

    Helene, all these look fab, but you know what they do to me!

Leave a Reply

%d bloggers like this: