2 1/4 c. sifted soft silk flour
1 1/2 c. sugar
1 tsp. salt
1/2 c. salad oil
5 egg yolks, unbeaten
1/3 c. cold water
1 c. mashed ripe bananas
1 tsp. vanilla
1 c. egg whites
1/2 tsp. cream of tartar

Sift together flour, sugar and salt into bowl and add oil, egg yolks, cold water, bananas and vanilla. Beat until smooth. Then measure in large mixing bowl egg white and cream of tartar and beat until stiff.

Pour egg yolk mixture into thin stream over entire surface of egg whites, gently cutting and folding in with rubber spatula until completely blended.

Pour into ungreased 10 inch tube pan. Bake until cake tests done. Invert. Let hang until cold. Bake at 325 degrees (slow, moderate oven) for 65 to 70 minutes.