Banana orange chiffon cake

 
                       BANANA  ORANGE  CHIFFON  CAKE
 
 Recipe By     : Cookbook USA
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Cakes                            New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  c.            sifted cake flour
    1 1/2  c.            sugar
    3      tsp.          baking powder
    1      tsp.          salt
      1/2  c.            corn oil
    6      lg.           eggs --  separated
    1      c.            sieved ripe bananas (2 lg.)
    1      tsp.          grated orange rind
      1/3  c.            orange juice
      1/2  tsp.          cream of tartarORANGE FROSTING:
    2      tbsp.         butter
    1      tbsp.         light corn syrup
      1/2  tsp.          grated orange rind
    1      c.            sifted confectioner's sugar
    1      tbsp.         orange juice
 
 Preparation : 
 Into a medium mixing bowl sift together the flour, sugar, baking
 powder and salt.  Make a well in the center; add corn oil, egg
 yolks, banana, orange rind, and orange juice.  With a wooden spoon
 beat until smooth.  In a large mixing bowl beat egg whites and cream
 of tartar until whites hold stiff peaks when beater is slowly
 withdrawn.  Gently fold in flour mixture, blending well.  Pour into
 an ungreased angel food cake pan - 10 x 4 inches. Bake in a
 preheated 325 degree oven until a cake tester inserted comes out
 clean and cake springs back when touched - 1 hour and 10 or 15
 minutes.  At once invert pan and let stand on legs; if pan does not
 have legs invert over a funnel or bottle; cool completely.  With a
 small metal spatula loosen edges and around tube; ease out of pan
 with fingers.  Leave cake bottom side up (top will have cracks) and
 cover with Orange Frosting.  Cake my be cut into 15 (2-inch) wedges.
  
 
 
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