Ingredients
1 a taste of homecoming by
1 daisy king
2 eggs, separated
1 1/3 cup sugar
2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/3 cup oil
1 cup mashed ripe bananas
2/3 cup buttermilk
1 tsp vanilla extract
1/2 cup chopped nuts
1 whipped cream
1 sliced bananas, for garnish
Directions
Grease two 8-in round pans well and dust with flour. Beat egg whites
until frothy. Gradually beat in 1/3 c of sugar. Continue beating
until very stiff and glossy. Sift remaining sugar, flour, baking
powder, soda and salt into another bowl. Add oil, mased bananas, half
of buttermilk and vanilla extract. Beat 1 minute at medium speed on
mixer. Scrape sides and bottom of bowl constantly. Add remaining
buttermilk and egg yolks. Beat 1 more minute. Fold in beaten egg
whites. Fold nuts in gently. Pour into prepared pans. Bake in a 350
degree oven for 30-35 minutes. Cool. Frost with whipped cream.
Decorate with sliced bananas.
Published: National Enquirer 4/7/92
Servings: 10 servings
Banana Chiffon Cake **Xwcg89a Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Dessert; Fruit
The History of Recipes
It is actually possible to trace the history of recipes way back into the far past, in fact as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that maybe, generally, these old cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to food historians is a series of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. As our culinary historical trip moves to more modern times we find a couple of interesting recipe books which appeared in the 1300s - a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian food that is familiar to us all today, but rather recipes for the types of meals on the tables of the rich and powerful. Over the next few centuries, the powerful and rich competed with each other to lay on the most extravagent meals, and as a consequence, chefs and their recipes could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookbooks are in high demand, mostly as a result of more people being able to read, increased leisure time and having more money to spend. The introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Banana Chiffon Cake __Xwcg89a recipe.
