1 c Egg Whites
1/2 ts Cream Of Tartar
2 1/4 c Cake Flour
1 tb Baking Powder
1 1/4 c Sugar
5 Egg Yolk
1 c Banana; Mashed
1/2 c Oil
3 tb Bourbon
1 ts Vanilla
2 tb Bourbon
1 tb Milk
1 1/2 c Confectioner’s Sugar; Sifted
Strawberries
Banana – Sliced
HEAT OVEN TO 325. HAVE READY A 10″ TUBE PAN WITH A REMOVABLE BOTTOM. DO NOT
GREASE. ADD CREAM OF TARTAR TO EGG WHITES AND BEAT WITH AN ELECTRIC MIXER
UNTIL STIFF PEAKS FORM. DON’T OVERBEAT. IN ANOTHER BOWL, STIR FLOUR, SUGAR
AND BAKING POWDER UNTIL BLENDED. MAKE A WELL IN CENTER AND IN IT PUT THE
EGG YOLKS, BANANAS, AND OIL. ADD WATER TO BOURBON TO MAKE 1/3 C. ADD TO
WELL WITH VANILLA. BEAT INGREDIENTS IN WELL WITH ELECTRIC MIXER, GRADUALLY
BEATING IN DRY INGREDIENTS FROM AROUND EDGE, JUST UNTIL YOU HAVE A SMOOTH
BATTTER. POUR 1/3 BATTER OVER WHITES AND QUICKLY, BUT GENTLY, STIR UNTIL
BATTER AND WHITES ARE BLENDED. REPEAT TWICE WITH REMAINING BATTER. POUR
INTO TUBE PAN. BAKE 55 MIN. DON’T OPEN OVEN DOOR OR CAKE MAY FALL. INCREASE
OVEN TO 350 AND BAKE 10-15 MIN LONGER, UNTIL PICK TESTS CLEAN IN CENTER.
HANG CAKE UPSIDE DOWN AND COOL COMPLETELY. REMOVE CAKE FROM PAN.
GLAZE: HEAT BOURBON AND MILK TO A SIMMER. STIR IN CONFECTIONER’S SUGAR
UNTIL DISSOLVED. IMMEDIATELY DRIZZLE OVER TOP AND SIDES OF CAKE. LET COOL
UNTIL GLAZE SETS BEFORE GARNISHING. CUT WITH A LONG SERRATED KNIFE.
345 CAL
Yields
12 Servings