* Exported from MasterCook *
Banana Orange Chiffon Cake
Recipe By :Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories :
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withdrawn.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.
Posted to MC-Recipe Digest V1 #1738 by Gerald Edgerton
<[email protected]> on Aug 12, 1997
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3772 Calories; 164g Fat (38.8%
calories from fat); 59g Protein; 523g Carbohydrate; 2g Dietary Fiber;
1334mg Cholesterol; 4282mg Sodium. Exchanges: 5 Lean Meat; 1 Fruit;
29 Fat; 34 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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