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 possible to follow the history of `recipes` back into the far past, in truth as far back as pharonic Egypt, and possibly even further. In practice though, in the main part, these ancient cookbooks were just simple pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in Sumerian which show 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 blissful and exhilarated. Later, we have two books published in the 1300s - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of meals on the menues of the nobility of the time. For the decades that followed, the rich families of Wesstern Europe tried to offer the most extravagent banquests, and because of this cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, cooking publications are starting to become popular as a result of higher levels of literacy, more spare time and a general increase in wealth. The introduction of television brought us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Banana Chiffon Cake __Xwcg89a recipe.
