Thursday, September 30, 2010
Geriatric Diet? Banana Chiffon Cake
My father went to the hospital with pneumonia last week then was moved to a rehab center over the weekend. The rehab center like a lot of healthcare facilities these days is struggling with cut staff and his care there is not what one would hope for with their parents. The siblings, my two-year-old, me and my Mom have been touring facilities and signed a 6-month contract with a lovely assisted living for when he is better. Neither is thrilled with leaving their home of 46 years but in a house filled with stairs, they cannot stay safely. In the midst of that I spoke at Illinois Library Association with a coworker in a fun panel. I also had a show in there, and went to the rehab center in my vintage orange dress and boots. That is likely the one place where no one looks twice at vintage clothes. What a roller coaster.
My wonderful writer friend Anne Ylvisaker (who is both a wonderful writer and a wonderful friend) sent me a package of vintage cookbooks that could not have arrived at a better time this week, too. There is no year on this but it is a little folder from the United Fruit Company, with advice for banana dishes for every type of diet. Try to read the caption above on better digestion...
For Geriatric Diet, they suggest a Banana Chiffon Cake. Hmm...
2 1/4 cups cake flour, sifted
1 1/2 cups sugar
1 tbsp. baking powder
1 tsp. salt
1/2 cup cooking or salad oil
1/2 cup egg yolks, unbeaten
1 cup mashed ripe bananas
1 tbsp. lemon juice
1/2 tsp. cream of tartar
1 cup egg whites
Sift together into large bowl: flour, sugar, baking powder and salt. Make a 'well' in dry ingredients, and add in this order: oil, egg yolks, bananas and lemon juice. Beat until smooth. Add cream of tartar to egg whites. Beat egg whites in very large bowl until they form very stiff peaks. DO NOT UNDERBEAT. (um???) Gradually and gently fold banana mixture into egg whites - until just blended. DO NOT STIR. (This is a micromanaged recipe...) Pour batter into ungreased, 10-in tube pan, 4-in. deep. Bake at 350F about 1 hour (until cake springs back when touched). Immediately turn pan upside down, elevating it about 1 in. above surface of table by placing tube of pan over an inverted funnel. Let cake hang until cool. Loosen from sides and tube of pan with spatula. Invert pan again, tapping top edge sharply to release cake. Frost as desired. Makes 1 10-inch cake - 16 - 20 servings.
This does sound good, if a lot of work - but why for a geriatric diet?