Banana chiffon cake from Joy of Cooking (Complete Revision 1997) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

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

Accompaniments: Quick maple icing

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

  • Eat Your Books

    See recipe for variation.

  • ashallen on August 16, 2020

    I like angel food cakes but find them to be pretty sweet. After making this cake, I now realize I should have been making chiffon cakes! Very light, fluffy, moist and tender texture. I used the optional nutmeg and omitted the optional cinnamon and walnuts/pecans. Nice banana flavor and not as intensely sweet as an angel food cake. Used unbleached cake flour which seemed to work fine - maybe texture would have been even more ethereal with bleached? I removed cake from oven a bit earlier than suggested in recipe (50 vs. 55-65 minutes) at an internal temperature of 206-208F. We enjoyed this drizzled with warm caramel sauce. Held well to next day.

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