BANANA CHIFFON CAKE

MRS. HARVEY HALL

Measure (level measurements thru out) and Sift together into mixing bowl:

2 cups sifted flour (spoon lightly into cup, don't pack)
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt

Make a well in above mixture and add in order:

1/2 cup oil
7 unbeaten egg yolks (medium sized eggs)
3/4 cup cold water
1 sieved fully ripe medium sized banana
1 teaspoon vanilla

Beat with spoon until smooth.

Measure into large mixing bowl:

1 cup egg whites (7 or 8 egg whites)
1/2 teaspoon cream of tartar

Whip until whites form very stiff peaks.  They should be much stiffer than for angel food cake.  Do not under beat.

Pour egg yolk mixture gradually over the whipped egg whites - gently folding with rubber scraper (or your hands) just until blended.  The two mixtures must be thoroughly blended.  Do not stir.  Pour into un-greased pan immediately   Use a 10 inch tube pan, 4 inch deep (Angle Food cake pan), bake at 325 degrees for 55 minutes then 350 degrees for 10 to 15 minutes.

Cake is done when top springs back when lightly touched or when a toothpick, inserted in the center, comes back dry.

Turn tube pan upside down, placing tube part over neck of funnel or bottle.  Let hang until cold - 1 1/2 to 2 hours.  Cut cake loose from pan with long, thin knife.  Frost cake.