Banana Chiffon Cake

Prep Time: 15 mins | Cook Time: 55-60 mins | Course: Dessert | Serves: 12

Light and airy banana chiffon cake with a lemony rum glaze. I’ve added more banana for a more full flavor and doubled the glaze. Inspired by Tristin Rieken of Fresh Flavorful https://freshflavorful.com/2018/03/banana-chiffon-cake.html?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=324361946_9676254_131086 

2 ripe bananas

7 eggs, separated

2 cups flour

1 ½ cups sugar

1 Tbsp baking powder

1 tsp salt

½ cup oil

¾ cup cold water

2 tsp lemon juice

1 tsp rum or vanilla

Glaze:

1 cup powdered sugar

1 lemon, zested 

2 Tbsp lemon juice

1 Tbsp rum, optional

Preheat the oven to 350*. Set out a 10” tube pan making sure it is clean and without a trace of oil. Separate the egg yolks into a medium-sized mixing bowl and the whites into a stand mixer mixing-bowl. Whisk flour, sugar, baking powder and salt together in a mixing bowl. To the yolks add bananas and mash them together. Whisk in the oil, water, and rum, then mix in the dry flour ingredients with a rubber scraper until ingredients are just incorporated.  

Whip whites in your stand mixer with a whisk attachment until foamy, about 2 minutes. Add the lemon juice and continue to beat until stiff glossy peaks, 3-5 minutes. Gently fold ⅓ of the egg whites into the egg yolk batter at a time to lighten, taking care not to deflate the whites. Scrape and level the batter into the clean tube pan and bake for 55-60 minutes or until golden brown and a toothpick inserted comes out clean and batter free. You can also take a temperature reading with an insta-thermometer, looking for a temperature between 197*-205*.

Allow the cake to cool upside down on the tube-pan’s legs for 45 minutes. Run a thin bladed knife around the edges, then top to release the pan and un-mold onto a cake plate or other serving board. 

Whisk the glaze ingredients together in a medium-sized bowl. Drizzle over the top and edges of the cake.