Banana Chiffon Cake

(recipe is from the back of a Softasilk cake flour box)

2-1/4 C. cake flour
1-1/2 C. sugar
3 t. baking powder
1 t. salt
1/2 C. vegetable oil
5 egg yolks
3/4 C. mashed bananas
1 T. lemon juice
1 t. banana extract
1 C. egg whites (about 8)
1/2 t. cream of tartar
Chocolate Glaze (recipe follows)

Move oven rack to lowest position; heat oven to 325°. Mix cake flour, sugar, powder & salt in a medium bowl. Beat in oil, yolks, bananas, lemon juice & extract with mixer on low speed for 1 minute.

In another large bowl, beat egg whites and cream of tartar with mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten whites, folding just until blended. Pour batter into an ungreased 10 x 4" angel food cake pan (tube pan). Cut through batter with a metal spatula to break any large air bubbles.

Bake for 55 to 60 minutes, or until the top springs back when lightly touched. Turn pan upside down onto heatproof funnel or bottle until completely cool. Remove from pan; drizzle with chocolate glaze; decorate with sliced bananas if desired.

Chocolate Glaze:
1/2 C. semisweet chocolate chips
2 T. butter or margarine
2 T. corn syrup
1-2 t. hot water

Heat chocolate chips, butter & corn syrup over low heat, stirring constantly, until chips are melted; cool slightly. Stir in water, 1 t. at a time, until thin enough to drizzle.

In High Altitudes:
Use a 350° oven, increase cake flour to 2-1/3 Cups & decrease baking powder to 2 t.. Beat whites & cream of tartar to soft peaks rather than stiff.

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