1/2 tsp. salt
3 tsp. baking powder
2 c. flour
1 1/2 c. sugar
whites of 7 eggs
1/4 tsp. cream of tartar
7 egg yolks
1/2 c. oil
3/4 c. water
1 ripe banana, mashed
1 tsp. vanilla

Sift together salt, baking powder and flour. Add sugar to sifted mixture. Set aside mixture. Separate the yolks from the whites of eggs.

Next beat the egg whites with cream of tartar until stiff (approximately 5 minutes on high). Set aside. You add the beaten egg whites to the rest of the mixture at the very end.

Mix the yolks, oil, water, banana and vanilla for about 2 minutes at medium speed with mixer. Add first sifted mixture to egg yolk mixture and beat another 2 to 3 minutes at medium speed. Fold egg whites into cake batter gently.

You need an angel food cake pan (NOT A BUNDT PAN) for baking.

Bake at 350°F for 55 minutes and then at 325°F for 10 to 15 minutes. Turn upside down on pop bottle until completely cooled. Then remove from cake pan.