Banana Chiffon Cake

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Banana Chiffon Cake

cakes

1 a taste of homecoming by
1 daisy king
2 eggs, separated
1 1/3 cup sugar
2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup oil
1 cup mashed ripe bananas
2/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup chopped nuts
1 whipped cream
1 sliced bananas, for garnish

Grease two 8-in round pans well and dust with flour. Beat egg whites until frothy. Gradually beat in 1/3 c of sugar. Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mased bananas, half of buttermilk and vanilla extract. Beat 1 minute at medium speed on mixer. Scrape sides and bottom of bowl constantly. Add remaining buttermilk and egg yolks. Beat 1 more minute. Fold in beaten egg whites. Fold nuts in gently. Pour into prepared pans. Bake in a 350 degree oven for 30-35 minutes. Cool. Frost with whipped cream. Decorate with sliced bananas. Published: National Enquirer 4/7/92