Banan Chiffon Cake
Denne luftige, sukkerstøvede banankage fra Eileen Laudani fra Eugene, Oregon er himmelsk. Top hver skive med en lille scoop sorbet eller frosne yoghurt.
Kilde: Hverdagsmad, januar / februar 2007
Samlet tid
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portioner
ingredienser
Kørselsvejledning
Cooks Notes
Æg hvide, der selv har en dråbe æggeblomme i dem, må ikke stivne ordentligt, når de slås. Så, når du adskiller æg, prøv dette: Drop hver hvid i en lille skål alene, før du lægger i skål med andre hvide. Hvis en æggeblomme bryder eller lidt kommer ind, vil du kun spilde en hvid.
Rocco
27.04.2023 @ 06:47
This airy, sugar-dusted banana cake from Eileen Laudani from Eugene, Oregon is heavenly. Top each slice with a small scoop of sorbet or frozen yogurt. Source: Everyday Food, January/February 2007. The recipe takes 2 hours and 15 minutes to make, with a preparation time of 20 minutes and yields 12 servings. The ingredients include 2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1 tablespoon of baking powder, 1 teaspoon of salt, 1 ripe banana, 1/2 cup of vegetable oil, 7 large eggs, separated, 1 teaspoon of pure vanilla extract, 1/2 teaspoon of cream of tartar, and confectioners sugar for dusting. The recipe involves preheating the oven to 350 degrees, mixing the dry ingredients in a large bowl, mashing the banana and mixing it with the wet ingredients in a medium bowl, combining the wet and dry ingredients, beating the egg whites and cream of tartar until stiff peaks form, folding the egg whites into the batter, pouring the batter into a 10-inch angel food cake pan, baking for 55 minutes, and dusting with confectioners sugar before serving. A tip for separating eggs is to drop each white into a separate bowl before adding it to the others to avoid wasting a whole batch if a yolk breaks.