Banana Split Chiffon Cake

The humidity weather report

is not something that I normally seek out

but since the Alpha Bakers are making a chiffon cake,

I certainly did today.

Why you might wonder?

Humidity does not generally bode well 

for chiffon and angel food cakes.

A thunderstorm rolled into the valley last night

which we have not seen for quite a long while.

Humidity held at 36% 

Onward with baking!

First on the agenda was searching

through the freezer for errant overly over-ripe

bananas that have been languishing for months.

I found three and it made exactly the requisite cup.

Rose calls for bananas, egg yolks, oils,

lemon juice and vanilla to be blitzed

in the food processor.

Everything fit tidily into the mini Cuisinart.

I'm always so happy when I get by

with my little work horse.

Flour and sugar are mixed with

the banana puree 

and then stiffly beaten egg whites

folded into the mixture.

You know that moment when

you realize you've made a colossal error

and a few swear words echo around the kitchen?

I realized too late the cream of tarter was to be

beaten with the egg whites, not added to the dry ingredients.

Nothing to do but carry on.

It didn't seem to cause any harm. 

The cake stayed put upside down in the pan

whilst cooling.

Always a hold your breath moment with this step.

I had a plan though.  If it fell out

it was going to be turned into a triffle.

I thought the top was prettier

with the golden crust

but flipped it over.

Drizzled with chocolate ganache sauce,

soft caramel sauce, whipping cream and nuts,

it's quite a fancy dessert for a deliciously flavored banana chiffon cake.

I also like it plain.

The light banana flavor is refreshingly simple.

~

The Baking Bible

by

Rose Levy Beranbaum