Ingredients:
2 cups (240 grams) unsifted cake flour
1&1/3 cups + 2 tablespoons (290 grams) sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup mashed banana
1/2 cup vegetable oil
5 egg yolks, at room temperature
1 teaspoon vanilla extract
1 cup (about 7) egg whites, at room temperature
Butter -Rum Sauce
1/4 cup water
1/2 cup rum
1 cup (200 grams) sugar
1/4 cup (56 grams) butter
How to make Banana Chiffon Cake:
- Preheat oven to 325 deg Fahrenheit, and place rack in lower third of oven. In a 3 quart mixing bowl, sift flour three times with 1 1/3 cups of the sugar, baking powder, salt and spices. Set aside.
- In a 1 & 1/2 quart mixing bowl, combine bananas, oil, egg yolks and vanilla. Pour into center of dry ingredients. With a rubber spatula, stir until smooth. Set aside.
- In a bowl of heavy duty mixer with attachment, beat egg whites on low speed (no.3) until frothy (about 45 seconds). increase speed to medium (no.5) , add 1 teaspoon of the sugar, and whip until soft, white peaks
form(about 1 minute). - Continue beating on medium speed, add remaining 1 & 1/2 tablespoons sugar in a steady stream, and beat until thick, glossy and white (but not dry) peaks form(1 & 1/2 minutes). Detach whisk and bowl. With whisk attachment, whip by hand for 5-10 seconds to bring egg white foam uniformly together.
- Scoop a third of egg white mixture into banana mixture, and fold in with rubber spatula. Then fold in remaining egg white mixture until combined.
- Pour batter evenly into ungreased 10 x 3-1/4 inch tube pan with removable bottom. Bake 50 – 55 minutes, or until top springs back when lightly touched and a toothpick inserted in center comes out clean.
- Remove pan from oven, and immediately invert over a long -necked bottle to cool for 2-3 hours.
- To remove cake from pan, carefully run a flexible metal spatula around the edges. Keep spatula up against pan to ensure a smooth -sided cake as possible.
- When sides are free, push up on removable bottom to release cake completely. With the bottom still attached, tilt pan and tap it gently against counter to loosen cake.
- Rotate pan, tapping it a few more times, until cake appears free. Invert a rack over top of pan, and turn pan and rack upside down. Lift off pan. Brush butter rum sauce on warm cake.
How to make the Butter-Rum Sauce:
- In a small saucepan, mix water, rum and sugar, and bring to a boil until sugar dissolves. remove from fire and stir in butter until melted.
