7 lg. eggs, separated
1 c. sugar
1/4 tsp. salt
1 tbsp. grated orange rind
1 c. mashed ripe banana
1 tbsp. frozen orange juice concentrate
3/4 c. sifted potato starch

In a large mixing bowl, beat egg yolks until thickened and lemon color; gradually beat in sugar (mixture will be very thick and ivory color). Add salt and orange rind. Stir in banana, undiluted orange juice concentrate and potato starch.

In another mixing bowl, with clean beaters, beat egg whites until they hold stiff peaks when beater is slowly withdrawn; fold into banana mixture.

Turn into ungreased 9 inch angel food cake pan. Bake in a preheated 325 degree oven until cake pulls away from side of pan and springs back when lightly touched with finger -- 50-60 minutes. Invert pan on wire rack until cake is cold; remove from pan. Serve with Orange Sauce.

ORANGE SAUCE:

2 c. orange juice
2 tbsp. potato starch
2 oranges, sectioned
Sugar to taste

In a 1 quart saucepan over a moderate heat, stir together the orange juice and the sugar until sugar dissolves; bring to a boil. Remove from heat. Stir a little of the hot orange juice mixture into the potato starch; stir back into remaining hot orange juice mixture. Cook over moderately low heat, stirring constantly until thickened. Stir in orange sections; reheat gently. Makes approximately 3 cups. Serve warm over cake.