BANANA CHIFFON CAKE

2 cups cake flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
7 egg yolks, unbeaten
3/4 cup cold water
1 ripe banana, sieved
1 tsp vanilla extract
1 cup egg whites (7-8)
1/2 tsp cream of tartar

Preheat oven to 325 degrees F.

Sift flour, sugar, baking powder and salt into mixing bowl. Make a well in the center and add oil, egg yolks, water, banana, and vanilla. Beat with a spoon until smooth; set aside.

Whip egg whites and cream of tartar until whites form very stiff peaks. Pour egg yolk mixture gradually over whipped whites, gently folding until just blended. DO NOT STIR. Pour into ungreased 10-inch tube pan.

Bake at 325 degrees F for 55 minutes, then turn oven temperture to 350 degrees F and continue baking for 10 or 15 minutes. When cake is done, remove from oven and immediately turn pan upside down, placing tube part over neck of funnel or bottle. Let stand until cold.

Loosen from sides of tube with spatula.

Source: Newspaper Clipping