Banana Chiffon Cake 4 large eggs, separated and at room temperature ½ cup (100g) granulated sugar ½ cup (100g) dark brown sugar ½ cup (100g) vegetable oil ½ cup (113g) pureed banana (from approximately 1-2 medium bananas) 2 teaspoons vanilla extract 1½ cups (195) cake flour, sifted 2 tablespoons toasted milk powder* 2 teaspoons baking powder ½ teaspoon table salt pinch of cream of tartar
1. Preheat the oven to 350°F (180°C) and prepare two 6x3 inch cake pans with a circle of parchment paper on the bottom (do not grease the pan). 2. Whisk together the yolks, dark brown sugar, oil, banana, and vanilla in a mixing bowl. 3. Add cake flour, toasted milk powder, baking powder, and salt and whisk to combine. 4. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the granulated sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form. 5. Gently fold the meringue into the first mixture. 6. Evenly distribute the cake batter between two 6x3 inch round cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!) 7. Bake at 350F for 30-35min or until golden brown and a toothpick comes out with a few moist crumbs attached. 8. Remove from the oven and let the cakes cool upside down on a cooling rack. 9. When completely cool, run an offset spatula around the edge of the cake and invert to remove the cake from the pan.
*Spread non-fat milk powder in a thin layer on a parchment lined pan. Bake at 300F (150C) for 15-20 minutes or until a light golden brown. (I recommend toasting about a cup at a time and storing the remaining in an airtight container. Add to your favorite cookies, brownies, blondies, and cakes.)
