Banana Chiffon Cake

Bananas that have become overriped, with brown specks all over, are desirable for making a good cake/muffin or bread. It is at this stage that the f ragrance is released and gives it best to a banana cake. It's all in a name, a cake is created if this batter is baked in a cake pan, a muffin if baked in a muffin pan, a bread it is when baked in a loaf pan and then when fried it is 'Kuih Kodok'




Ingredients:

2 eggs, separated
1 1/3 cups granulated sugar
2 cups sifted flour
1 tsp. baking powder
1 tsp. salt1 tsp. baking soda
1/3 cup OIL
1 cup mashed bananas
2/3 cup buttermilk (sour milk) or add 1 tsp. lemon juice or vinegar to regular milk
1 tsp. vanilla


Method:

1. Beat egg whites until frothy, adding 1 cup sugar. Set aside.

2. Mix the sugar, baking powder, flour, salt and soda in a separate bowl.

3. Then add the oil, mashed bananas and 1/2 of the buttermilk and vanilla. Beat for about 2 minutes. Add the rest of the buttermilk and egg yolks. Beat again for about 2 minutes.

4. Fold in the beaten egg whites. Pour into 2 greased 9 inch cake pans and bake 30 minutes in a 350 degree oven.

Serves