Banana Cream Chiffon Cake With Whipped Cream Filling - cooking recipe

Ingredients

1 1/8 cups cake flour, sifted
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup oil, Wesson's
2 egg yolks
3 tablespoons water, cold
1/2 teaspoon vanilla
1/2 teaspoon lemon zest
1/2 cup banana, sieved very ripe bananas (used 1 large very ripe )
1/2 cup egg white, 4 of them
1/4 teaspoon cream of tartar
WHIPPED CREAM FILLING
1 pint heavy cream
1 teaspoon vanilla
1/2 cup powdered sugar

Preparation

Sift flour, sugar, baking powder, and salt together.
Make a well in the dry ingredients.
Add oil and egg yolks, cold water, water ,vanilla, lemon zest, and banana.
Beat really good.
Beat egg whites and cream of tartar together.
Beat very stiff; do not under beat.
Do not stir; just fold the beaten egg whites very gently into the banana mixture.
Pour batter into an ungreased angel food pan.
Bake 50 minutes. at 350 degrees
When baked, turn pan upside down and cool.
When cake is cold, split crosswise 3 times into 3 layers.
Spread with whipped cream filling between layers and top.
WHIPPED CREAM FILLING:
In a chilled bowl, beat the whipping cream very stiff.
Add vanilla and powdered sugar gradually.