The Vintage Chiffon Cake Site
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Slice into a bowl 1 ripe banana. Add 1 unbeaten
egg white, 1/3 cup sugar, dash of salt, 1/2 tsp. vanilla,
1/2 tsp. lemon juice. Beat with rotary beater or
electric mixer until smooth, light, and fluffy.
Chill, if desired. Serve on wedges of cake.
Makes about 1 1/3 cups of topping.
Note . . .This whip should be used within 1
or 2 hr. after making.
Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 18.