This light and fluffy banana flavored cake flecked with oats adds variation to the traditional Angel Food Cake.
Original recipe makes 1 – 9 or 10 inch round cake
Ingredients
1 1/2 cups egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup rolled oats
3 ripe bananas, mashed
1 cup cake flour
2 cups confectioners’ sugar
1/4 teaspoon salt
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PREP
30 mins
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COOK
1 hr
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READY IN
1 hr 30 mins
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- Beat egg whites until stiff but not dry.
- Combine cream of tartar, baking powder, vanilla, cinnamon, oats, and mashed bananas.
- In a separate bowl combine the flour, confectioner’s sugar, and salt.
- Fold the banana mixture into the egg whites. Then fold the flour mixture into the egg white/banana mixture. Pour batter into one 9 or 10 inch round cake pan, coated with a non-stick cooking spray.
- Bake at 325 degrees (165 degrees C) for 1 hour, until cake is firm and lightly golden. Cool for five minutes then slip out of pan onto a serving dish. Garnish with a light dusting of confectioner’s sugar.
Nutrition
Calories: 170 kcal
Carbohydrates: 37.6 g
Cholesterol: 0 mg
Fat: 0.3 g
Fiber: 1.2 g
Protein: 4.8 g
Sodium: 110 mg