| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, New text im |
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Sifted cake flour |
| 1 1/2 |
c |
Sugar |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Oil |
| 6 |
|
Egg yolks |
| 6 |
tb |
Cold water |
| 1 |
c |
Sieved bananas |
| 1 |
ts |
Vanilla |
| 1 |
c |
Egg whites |
| 1/2 |
ts |
Cream of tartar1 (8 oz.) cream cheese, softened |
| 1 |
|
Powdered sugar; (1 lb.) |
| 1 |
|
Stick margarine |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Preparation : Sift dry ingredients together into mixing bowl. Make a well
in center of mixture. Add salad oil, egg yolks, water, bananas and vanilla.
Beat until smooth. Into large mixing bowl put egg whites and cream of
tartar. Whip until very stiff. Do not underbeat they should be stiffer than
for angel food or meringue. Gradually pour cake batter over whipped whites.
Gently fold until the two mixture are blended. Do not stir. Pour into
ungreased tube cake pan. Bake in 325 degrees oven for one hour then
increase temperature to 350 degrees for 10 minutes until top springs back
when lightly touched. Immediately turn pan upside down let hang in pan
until cake is cool. Remove cake from pan and frost with: Cream cheese and
margarine well and add vanilla. Beat in sugar a little at a time until of
spreading consistency.
Recipe by: Cookbook USA Posted to MC-Recipe Digest V1 #738 by Gerald
Edgerton <jerrye@wizard.com> on Aug 12, 1997
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