Banana Cream Chiffon Cake With Whipped Cream Filling Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cookie crumbs and butter together in a bowl. Press mixture into the bottom of a 9-inch springform pan.
• Mix cream cheese and sugar together in a bowl using an electric mixer until smooth and well blended. Add eggs 1 at a time, mixing after each addition. Stir in mashed banana and vanilla extract. Pour mixture into crust in the springform pan.
• Bake in the preheated oven until center is almost set, 50 to 60 minutes. Cool completely, at least 1 hour, before removing from pan.
• Whisk milk and pudding mix together in a bowl until thoroughly combined. Fold in whipped topping.
• Arrange sliced bananas on top of cooled cheesecake. Spread pudding mixture on top. Chill at least 3 hours before serving.

Steps:

• 1. Prepare 2 8-9 inch round cake pans with shortening and flour. Preheat oven to 375 degrees.
• 2. In a large mixing bowl, mix eggs, vanilla, and sugar. Add dry ingredients and mix well. Stir in bananas except extra banana slices.
• 3. Pour batter into prepared pans and bake at 375 for about 25 minutes until golden and a toothpick inserted in the center of pan comes out clean.
• 4. Let pans sit for 10 minutes and remove to cool completely
• 5. Whip the cream with sugar and salt until stiff peaks form. Stir in vanilla.
• 6. Frost bottom half of cake. Dip slices of banana in lemon juice and put on top of bottom half. Repeat with 2nd layer frosting the sides also.
• 7. Keep cake refrigerated.

Steps:

• Preheat oven to 350°F.
• Grease and flour a 13x9-inch baking pan.
• In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
• In a medium bowl, combine flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan. Bake for 35 minutes, or until a wooden pick inserted in center comes out clean.
• Let cool for 10 minutes. With the handle of a wooden spoon, poke holes halfway through cake in half-inch intervals.
• In a medium bowl, combine pudding mix and milk. Whisk until smooth and slightly thickened, about 2 minutes. Pour over top of cake. Loosely cover cake and refrigerate for 2 to 4 hours.
• Spread whipped topping over top of cake; sprinkle with grated chocolate, if desired. Cut into squares to serve.
• Paula's Pointers:.
• •Use very ripe bananas for best flavor.
• •Be sure to allow chilling time after topped with pudding--it needs at least 2 hours to set.
• •Allow frozen nondairy whipped topping to thaw in refrigerator overnight before using. That ensures it will spread smoothly over cake.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9 inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
• In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into the cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over the crust in the springform pan.
• Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.
• Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath. Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
• In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
• When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.

Steps:

• Preheat oven to 350*.
• Sift flour, sugar, baking powder and salt into a mixing bowl.
• Make a well in dry ingredients and add oil, egg yolks, bananas and lemon juice.
• Beat until smooth.
• Add cream of tartar to egg whites in a large mixing bowl.
• Beat until stiff peaks form, do not underbeat.
• Gradually and gently fold banana mixture into stiff whites until just blended, do not stir!
• Pour into an ungreased 10 inch tube pan and bake 40- 50 minutes, or until a tester comes out clean and dry.
• When cake is completely cool, remove from pan.