Banana Amaretto Chiffon Cake

Prep Time: 15 mins | Cook Time: 60 mins | Course: Dessert | Serves: 12

A very light and airy chiffon cake with a lovely lilting banana flavor. The texture on this cake is amazing. It has a hint of amaretto both in the cake and in the lemon glaze that is like sunshine. You will need a 10” tube cake pan for this recipe. Inspired by Tristin Rieken of Fresh Flavorful https://freshflavorful.com/banana-chiffon-cake/ 

2 cups flour

1 ½ cups sugar

1 Tablespoon baking powder

1 teaspoon salt

1 banana

7 eggs, separated

¾ cup water

½ cup olive oil

1 lemon, zested and juiced, use divided 

2 Tablespoons amaretto liqueur, optional

1 cup powdered sugar

Preheat oven to 350°. In a mixing bowl Whisk flour, sugar, baking powder, and salt. Set to one side. Separate eggs into two separate bowls to the yolk bowl add banana and mash until liquid. Stir in water, olive oil, and 1 tablespoon amaretto. Stir the flour mixture into the egg yolks.

In a stand mixer with the egg whites until they are foamy and have a soft peak. Add the juice of ½ a lemon and whip to stiff and glossy peaks.

Very gently fold ⅓ of the egg whites into the batter to lighten it. Fold in the remaining egg whites in the same manner. 

Scrape the batter into an ungreased 10” tube pan and smooth the top. Bake for 55-65 minutes or until the top is browned and a toothpick inserted comes out batter free, or registers a minimum of 200° when tested with an instant thermometer.

Turn the cake pan upside down on its legs on a baking rack to cool for 45 minutes. When ready to plate the cake, run a knife around the outer and inner edge and turn onto a serving plate or board. Remove the outer pan, then run the knife around the top and remove the pan bottom.

Mix powdered sugar with lemon zest, the juice of the remaining half a lemon, and the remaining tablespoon of amaretto liqueur. Drizzle the glaze over the the cake top allowing it to drip over both edges.