Banana Chiffon Cake
Serves: 12
Preparation Time: 1 hour 15 minutes
Equipment: 3-quart stainless Mixing Bowl, Electric Mixer, 5-quart stainless Mixing Bowl, 6-quart (6 L) Stockpot, 4 ½ Dutch oven cover.
- 2 cups cake flour
- 1½ cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup (120 ml) canola oil
- 1½ cups (360 ml) egg substitute (or 1 whole egg)
- ¾ cup (180 ml) water
- 1 ripe banana, mashed
- 1 teaspoon vanilla
- 6 egg whites
- ½ teaspoon cream of tartar
Glaze
- Powdered sugar
- Water
- Bananas, sliced
In the 3-quart Mixing Bowl, sift together cake flour, baking powder and salt. Add oil, egg substitute, and water. Mix well with electric mixer. Add banana and vanilla, beat well.
In the 5-quart Mixing Bowl, whip egg whites and cream of tartar to form airy stiff peaks.
In the 6-quart Stockpot, make a tube pan by placing a tall glass inverted into the center of the pan. Spray the pan and glass with a cooking spray. Pour the cake batter around the glass, cover with 4 ½-quart Dutch oven cover. Place 6-quart on cold burner, turn to medium heat for 5 minutes then reduce heat to low and bake cake on top of the stove for 55 minutes. Cake is done when a toothpick is inserted and removed cleanly.
Remove from heat, allow to cool, 30-40 minutes. Run a knife around edges and center glass, invert pan onto plate.
Glaze with thin icing of powdered sugar and water. Top with sliced bananas.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 267; Fat Grams 10; Carbohydrate Grams 42; Protein Grams 4; Cholesterol mg 18; Sodium mg 279.
THE POINT SYSTEM: Calorie Points 3½; Protein Points 0; Fat Grams 10; Sodium Points 12; Fiber Points 0; Carbohydrate Points 2½; Cholesterol Points 2.