Banana split chiffon cake from The Baking Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chocolate drizzle glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on June 16, 2022

    Great chiffon cake! Crumb is velvety and tender, banana flavor is solid, and the lemon juice adds a really nice edge to the banana flavor. I agree with Zosia that this is great plain. It's also good with whipped cream and the Chocolate Drizzle Glaze. Ice cream would've been great if we'd had some. Using half bleached cake flour and half unbleached cake flour worked fine. I needed an extra egg to get the specified mass of egg yolks. I accidentally underwhipped the egg whites a bit and the batter was therefore a little less voluminous that specified, but the cake still baked up very light and fluffy and did not overtop the pan. The other banana chiffon recipe I've made is from the Joy of Cooking (1997) but I now prefer this one.

  • Zosia on November 02, 2014

    This cake is as ethereal as the author promises - so tender it's actually a bit wobbly! Though I used the recommended pan size, my batter was very close to the top before baking and the cake rose and developed a mushroom top during baking; removal from the pan was quite the challenge. The suggested accoutrements sound like a fun way to serve it, but I loved it plain.

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