This light and fluffy banana flavored cake flecked with oats adds variation to the traditional Angel Food Cake.
INGREDIENTS (for 1 servings):
- 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
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.