Banana Chiffon Cake

I love baking chiffon cake. I think to give friends and family a home baked chiffon cake as gift is priceless!! So whenever I bake chiffon cake,I will tried any new flavor that suitable for this type of fluffy and spongy cake. Beside new flavor, I tried to modified the recipe abit. This time I reduce the flour and egg yolk.The result is really beyond my expectation!! If you like spongy,fluffy and soft chiffon cake,you might like this recipe!! Actually it's not really hard to bake chiffon cake once you capture the technique and method! Good Luck!
Ingredients :(A)
1 1/2 cups of all purpose flour
1 tbsp banana essence*optional*
1 large over ripe banana or 2 small over riped banana,mashed till fine
1 tsp of baking powder
1/4 tsp of salt
1/2 cup of sugar

(B)
5 extra-large egg yolks
3/4 cup orange juice
1/2 cup of vegetable oil
(C)
1/2 cup of sugar
6 extra-large egg white
1 tsp of cream of tartar

Method:
Pre-heat oven to 325 degree F
1) Sieve all the (A) ingredient in a mixing bowl until well combined.
2) Mix ingredient (B) until well blended and then add in ingredient (A) until smooth.
3) Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4) Pour batter into 1 x 3 inch mini tube pan and a un-greased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
6) Cut the cake for 12 pieces or your desire size and serve.
This recipe I baked 1 x 3.5 inch Mini Angel size pan and I x 10 inch Angel Tube Pan size.

Note:

Must use over riped banana for this chiffon cake and make sure to mash banana until mushy and fine before mix with other ingredients.