Banana–Macadamia Nut Chiffon Cake Recipe - bhaarat recipe

OMETIMES I KEEP BANANAS around too long (not hard). That’s when they’re ready to be baked into a cake like this one, a light and fluffy chiffon cake enriched with chopped macadamia nuts and mashed ripe bananas. I like it plain, but it is also great drizzled with the chocolate glaze (page 130) without the chopped Butterfinger bar.

Ingredients

Serves 10 to 12

• 1 1⁄3 cups cake flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup mashed ripe bananas (from about 2 small bananas)
• 1⁄4 cup water
• 7 large eggs,5 separated, 2 left whole
• 1 1⁄2 cups sugar
• 1⁄2 cup vegetable oil 
• 1 teaspoon pure vanilla extract
• 1⁄2 cup finely chopped macadamia nuts
• 1⁄4 teaspoon cream of tartar

How to make Banana–Macadamia Nut Chiffon Cake

2. Combine the flour, baking powder, and salt in a medium bowl and whisk thoroughly to break up any lumps. Set aside. Combine the bananas and water in a small bowl. Set aside. 

3. Place the egg yolks and whole eggs in a large mixing bowl and beat on medium high speed until lightened in color, about 3 minutes. With the mixer running, add 1 cup sugar in a slow, steady stream and continue to beat until the mixture is light and increased in volume, about 5 minutes longer. With the mixer still running, slowly pour in the oil and continue to beat for 1 minute longer. Stir in the vanilla.

4. With the mixer on low speed, add 1⁄3 of the flour mixture, then 1⁄2 the banana and water mixture. Repeat with the remaining flour mixture and banana mixture, ending with the flour. Stir in the nuts. 

5. With clean beaters and using a clean mixing bowl, whip the egg whites on medium speed until frothy. Add the cream of tartar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1⁄2 cup sugar in a slow, steady stream and whip until the whites hold stiff peaks. 

6. Fold 1⁄4 of the yolk mixture into the whites to lighten. Then fold the whites into the yolk mixture, gently but thoroughly. Pour the batter into the tube pan and smooth the top with a rubber spatula. Bake the cake until it is golden brown and the top springs back when you touch it, 55 minutes to 1 hour.

7. Remove the pan from the oven. If your pan has feet, invert the pan onto a heatproof surface and allow it to cool. If your pan doesn’t have feet, invert 4 heatproof drinking glasses on the counter and rest the inverted pan on top of the glasses to allow air to circulate around the cake while it cools. Let the cake cool in the pan completely, about 2 hours. 

8. To remove the cake from the pan, run a sharp paring knife around the edges, being careful to leave the golden crust intact. Remove the sides of the pan. Invert the cake onto a serving platter. Run the paring knife under the removable bottom of the pan and lift it off the cake. Slice and serve. 

9. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.