BANANA CHIFFON CAKE

ngredients

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• 2 cups flour

• 1½ cups white sugar

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 large, ripe banana

• ½ cup vegetable oil

• 7 large eggs, whites and yolks separated

• 1 tsp vanilla extract

• ½ teaspoon almond extract

• ¾ cup cold water

• ½ teaspoon cream of tartar

How to make it

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• In a large mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.

• In a separate bowl, mash the banana.

• Add oil, egg yolks, vanilla and almond extracts, and the cold water. Add the oil mixture to the flour mixture, and whisk batter until smooth.

• In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer until stiff peaks form.

• With a rubber spatula, gently fold the beaten egg whites into the batter just until combined – it is important not to over-mix at this step.

• Pour batter into an ungreased 10” angel food cake pan.

• Bake at 350 degrees for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

• Invert pan over counter (if your angel food pan does not have “legs” around the top rim to hold the cake off the counter when inverted, then invert the pan onto a sturdy bottle neck).

• Allow cake to cool completely in this upside down position.

• When cool, turn the pan right side up again and run a sharp, thin knife or spatula around the edges to release the cake from the pan. Turn cake out onto a platter; frost or simply dust with powdered sugar. My mother used a browned butter frosting and the flavor was a perfect match.

• CARROT CAKE

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Ingredients

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• 2 cups sugar

• 1 cup oil

• 4 eggs

• 2 cups flour

• 2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 2 teaspoons cinnamon

• 3 cups grated carrots

• 1/2 cup chopped pecans

• cream cheese
 icing as follows

• 1 stick margarine/or butter

• 8 ounces cream cheese

• 1 teaspoon vanilla

• 1 pound powdered sugar

• 1 cup finely chopped pecans

How to make it

• Cream sugar and oil

• add eggs and beat well.

• sift together dry ingredients and add to sugar mixture.

• fold in carrots and pecans.

• pour into 2 greased and floured 9 inch round cake pans.

• bake at 360 degrees for 35 minutes .cool and decorate layers

• cream cheese icing as follows

• cream together margarine and cream cheese.

• add vanilla, beat in powdered sugar.

• fold in pecans, spread generously between layers then on sides and on top...... then enjoy

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• and beat well.

• sift together dry ingredients and add to sugar mixture.

• fold in carrots and pecans.

• pour into 2 greased and floured 9 inch round cake pans.

• bake at 360 degrees for 35 minutes .cool and decorate layers

• cream cheese icing as follows

• cream together margarine and cream cheese.

• add vanilla, beat in powdered sugar.

• fold in pecans, spread generously between layers then on sides and on top...... then enjoy