Banana Nut Chiffon Cake

Name: Banana Nut Chiffon Cake
Yield: Serves 12
Ingredients: 1 1/2 cups, granulated sugar; 1 1/3 cups, cake flour; 1 1/4 teaspoons, baking powder; 1/4 teaspoon, baking soda; 1/2 teaspoon, table salt; 7 , large eggs, 2 left whole, 5 separated; 2/3 cup, water; 1/2 cup, vegetable oil; 1 teaspoon, vanilla extract; 1/2 teaspoon, cream of tartar; 2 - 3 , medium bananas mashed finely to yield about 1 cup; 1/2 cup, walnuts or pecans, toasted and chopped very fine

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Appears in Cook's Illustrated May/June 1996

Desserts or Baked Goods

Fruit

Make Ahead

Cakes

For a cake that is moist and tender yet still has enough structure, decrease the flour, add an egg yolk, and beat only some of the egg whites.

SERVES12

TIME1½ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

For an improved chiffon cake recipe that was light but rich, with deep flavor, we made some adjustments to the original chiffon cake recipe, which tended to collapse or explode because the structure base of this cake—flour and eggs—is so se...

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