Banana Chiffon Cake

Ingredients

• 1.5 cups all-purpose flour
• 1.25 cups white sugar , divided
• 2.5 teaspoons baking powder
• 1 teaspoon salt
• 6 eggs , separated, divided
• 0.75 cups water
• 0.5 cups vegetable oil
• 1 teaspoon vanilla extract
• 0.5 teaspoons cream of tartar
• 2 bananas , mashed

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Sift flour, ½ cup plus 2 tablespoons sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract; beat until smooth.

3. 3

   Beat egg whites and cream of tartar together in a glass, metal, or ceramic bowl bowl using an electric mixer until soft peaks form; continue beating until stiff and shiny peaks form. Add remaining ½ cup plus 2 tablespoons sugar; beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan.

4. 4

   Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate; cool. Run a table knife around the edges to loosen edges of cake; remove pan.