ohhh, chiffon is a labor of love.

Banana Macadamia Mocha Chiffon Cake

2 ripe bananas, smashed

1 tablespoon instant espresso powder

4 tablespoons Dutch process cocoa

7 eggs (2 whole, 5 separated  and chilled eggs)

1/4 cup water

1/3 teaspoon salt

2 teaspoons baking powder

1 1/3 cups cake flour

1 1/2 cups sugar

1/2  cup vegetable oil

1 teaspoon vanilla extract

1/2 cup finely chopped macadamia nuts

1/5 teaspoon cream of tartar

1. preheat oven to 325

2. sift together cake flour, baking powder and salt

3. combine mashed bananas, water, cocoa, and espresso power and set aside

4. beat together the 5 egg yolks and two whole eggs until the color is slightly lighter (about 3 minutes)

5. slowly stream in 1 cup of sugar into the egg yolk mixture and beat for 5 more minutes until the has increased significantly in volume.  slowly stream in the oil and beat for another minute. stir in the vanilla extract

6. with the mixer at low speed alternately fold in the flour and the banana mocha mixture in three additions

7. set the mixture aside

8. with clean beaters, whip the egg whites at medium speed until foamy.

9 .  add cream of tartar and continue to beat until the mixture turns very white

10. slowly stream in sugar and whip until the mixture holds very stiff peaks

11.  fold in the egg whites into the other mixture very carefully.  do not overmix or the chiffon with deflate

12. pour the batter into a 9 inch tube pan and bake for 55 minutes

13. invert the pan for 2 hours and then use a knife to loosen it from the pan