Recipe - Banana Orange Chiffon Cake

2 One fourth cup Sifted cake flour
1 One half cup Sugar
3 teaspoon Baking powder
1 teaspoon Salt
One half cup Corn oil
6 lg Eggs; separated
1 cup Sieved ripe bananas (2 lg.)
1 teaspoon Grated orange rind
1/3 cup Orange juice
One half teaspoon Cream of tartarORANGE
FROSTING:
2 tablespoon Butter
1 tablespoon Light corn syrup
One half teaspoon Grated orange rind
1 cup Sifted confectioner's sugar
1 tablespoon Orange juice

Preparation : Into a medium mixing bowl sift together the flour, sugar,
baking powder and salt. Make a well in the center; add corn oil, egg yolks,
banana, orange rind, and orange juice. With a wooden spoon beat until
smooth. In a large mixing bowl beat egg whites and cream of tartar until
whites hold stiff peaks when beater is slowly withdrawn. Gently fold in
flour mixture, blending well. Pour into an ungreased angel food cake pan
10 x 4 inches. Bake in a preheated 325 degree oven until a cake tester
inserted comes out clean and cake springs back when touched 1 hour and 10
or 15 minutes. At once invert pan and let stand on legs; if pan does not
have legs invert over a funnel or bottle; cool completely. With a small
metal spatula loosen edges and around tube; ease out of pan with fingers.
Leave cake bottom side up (top will have cracks) and cover with Orange
Frosting. Cake my be cut into 15 (2inch) wedges.

Recipe by: Cookbook USA Posted to MCRecipe Digest V1 #738 by Gerald
Edgerton jerrye@wizard.com on Aug 12, 1997