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 Farenheit,
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 shisk 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 unti lcombined.
Pour batter evenly into ungreased 10 x 3 1/4 inch tube oan with removable bottom.
Bake 50 - 55 minutes, or until top springs back when lightly touched and a toothpich
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 realease 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.
Assortment of shaped sprinkles in a six-compartment flip-top shaker bottle.