Cookie
Administrator
Heat oven to 350F
2 cups sifted all purpose flour
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
1/8 tsp. ground cardamom (optional)
1/2 cup salad oil
7 egg yolks
1 cup mashed extra-ripe bananas (2 to 3)
1 tbsp. lemon juice
1 cup egg whites (7 or 8)
1/2 tsp. cream of tartar
Browned Butter Icing (below)
Browned Butter Icing:
1/3 cup butter
3 cups sifted icing sugar
1 1/2 tsp. vanilla
3 to 4 tbsp. light cream
Sift flour, sugar, baking powder, salt and cardamom into medium mixing bowl.
Make a well int the middle of the dry ingredients and add, in order, oil, egg yolks, bananas and lemon juice.
Beat with a wooden spoon until smooth and blended.
Put egg whites in large bowl.
Add cream of tartar and beat until very stiff peaks form.
Pour egg yolk mixture gradually over beaten whites, folding gently but quickly with a rubber scraper (fold quickly enough so heavy yolk batter doesn't sink to the bottom of the egg whites).
Pour into ungreased 10" tube pan.
Bake 50 minutes or until top springs back when touched lightly.
Invert on funnel or neck of a bottle to cool.
Remove from pan and ice thinly with Browned Butter Icing.
Browned Butter Icing:
Heat butter in saucepan over medium heat until it turns golden brown.
Remove from heat and blend in sugar, vanilla and enough of the cream to make an icing soft enough to spread easily and thinly on cake.
2 cups sifted all purpose flour
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
1/8 tsp. ground cardamom (optional)
1/2 cup salad oil
7 egg yolks
1 cup mashed extra-ripe bananas (2 to 3)
1 tbsp. lemon juice
1 cup egg whites (7 or 8)
1/2 tsp. cream of tartar
Browned Butter Icing (below)
Browned Butter Icing:
1/3 cup butter
3 cups sifted icing sugar
1 1/2 tsp. vanilla
3 to 4 tbsp. light cream
Sift flour, sugar, baking powder, salt and cardamom into medium mixing bowl.
Make a well int the middle of the dry ingredients and add, in order, oil, egg yolks, bananas and lemon juice.
Beat with a wooden spoon until smooth and blended.
Put egg whites in large bowl.
Add cream of tartar and beat until very stiff peaks form.
Pour egg yolk mixture gradually over beaten whites, folding gently but quickly with a rubber scraper (fold quickly enough so heavy yolk batter doesn't sink to the bottom of the egg whites).
Pour into ungreased 10" tube pan.
Bake 50 minutes or until top springs back when touched lightly.
Invert on funnel or neck of a bottle to cool.
Remove from pan and ice thinly with Browned Butter Icing.
Browned Butter Icing:
Heat butter in saucepan over medium heat until it turns golden brown.
Remove from heat and blend in sugar, vanilla and enough of the cream to make an icing soft enough to spread easily and thinly on cake.