1 c. cake meal
1/4 c. potato starch
1 1/2 c. sugar
1 tsp. salt
1/2 c. peanut oil
8 eggs, separated
1 c. mashed ripe banana
2 tsp. grated lemon rind
3/4 c. chopped walnuts

Combine cake meal, potato starch, sugar and salt in a bowl. Add in order: oil, egg yolks, banana and lemon rind. Beat until smooth (about 5 minutes at medium speed on an electric mixer).

Beat egg whites until very stiff. Do not underbeat. Pour egg yolk mixture slowly over the whites; gently fold until just blended. At the same time, fold in chopped nuts. Do not stir.

Pour into an ungreased 10 inch tube pan and bake in a moderate oven (325 degrees) 1 hour and 10 minutes. Invert pan immediately.