| rdfs:comment | - Banana Chiffon Cake 2 C flour 1-1/2 C sugar 3 t baking powder 1 t salt � C salad oil 7 egg yolks 1 ripe banana, mashed 1 t vanilla 1 C egg whites � t cream of tartar Preheat oven to 325�. Sift flour, sugar, baking powder, and salt together into large bowl; make well in center. Add oil, egg yolks, � cup water, banana and vanilla; beat well. Combine egg whites with cream of tartar in large bowl; whip until stiff peaks form. Add egg yolk mixture gradually; fold gently until blended. Pour into ungreased 10-inch tube pan. Bake for 55 minutes. Increase oven temperature to 350�. Bake for 10 to 15 minutes longer. Invert pan. Remove cake when cool.
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| abstract | - Banana Chiffon Cake 2 C flour 1-1/2 C sugar 3 t baking powder 1 t salt � C salad oil 7 egg yolks 1 ripe banana, mashed 1 t vanilla 1 C egg whites � t cream of tartar Preheat oven to 325�. Sift flour, sugar, baking powder, and salt together into large bowl; make well in center. Add oil, egg yolks, � cup water, banana and vanilla; beat well. Combine egg whites with cream of tartar in large bowl; whip until stiff peaks form. Add egg yolk mixture gradually; fold gently until blended. Pour into ungreased 10-inch tube pan. Bake for 55 minutes. Increase oven temperature to 350�. Bake for 10 to 15 minutes longer. Invert pan. Remove cake when cool. Cookbook: The Illustrated Encyclopedia of American Cooking Typed By: Susan Godfrey alexanderjamesmom@gmail.com
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