Banana Chiffon Cake is a light and airy cousin to angel food cake and sponge cakes but with a tender bite and rich banana flavour. It’s full of banana flavour yet supremely tender.
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 medium banana ripe
- 1/2 cup canola oil
- 7 large eggs
- 1 small lemon zested and juiced
- 1 teaspoon dark rum or vanilla extract
- 1/2 cup confectioner’s sugar
- Preheat oven to 350 degrees F.
- Immediately when the eggs are removed from the refrigerator, separate the whites and the yolks, placing the yolks into a medium bowl and the whites into your stand mixer bowl or another large bowl for beating.
- Let the whites sit on the counter until they come to room temperature, no longer than 30 minutes.
- Beat the room temperature egg whites on low speed until foamy.
- Add 2 teaspoons lemon juice and beat on medium or medium-high until the whites are smooth and glossy and stand straight up ‘stiff peaks’. This may take upwards of 3-5 minutes, but be careful not to overmix.
- Meanwhile, in a large mixing bowl whisk together flour, sugar, baking powder, and salt.
- Add ripe banana to the egg yolks and mash. Mix in oil, 3/4 cup cold water and dark rum.
- Pour banana mixture into the dry ingredients and whisk until light and smooth, at least 1 minute.
- Slowly pour banana mixture over the beaten egg whites and gently fold until just combined, being careful not to overmix.
- Pour into ungreased and bake 55 minutes or until the top slightly springs back when you press it and a toothpick inserted in the top comes out clean.
- Invert pan onto legs and cool at least 45 minutes before reinverting pan.
- Carefully run a knife around the edge of the pan just to release the cake and turn onto a cake plate. Remove the top in the same way.
- Glaze with lemon icing, slice with a long serrated knife and serve.