2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
5 egg yolks, beaten
1/3 c. cold water
1 c. mashed bananas
1 tsp. vanilla
1 c. egg whites (7 or 8)
1 tsp. cream of tartar

Sift flour with sugar, baking powder and salt into mixing bowl. Make a well in center of sifted ingredients and add salad oil, egg yolks, cold water, mashed bananas and vanilla. Beat with a wooden spoon until smooth. Place egg whites and cream of tartar in large bowl. Beat until egg whites are very stiff. DO NOT UNDERBEAT.

Pour egg yolk mixture in a thin stream over entire surface of beaten egg whites, gently cutting and folding with rubber spatula. Fold gently bringing rubber spatula across bottom of bowl up the sides and over. Turn bowl and continue until completely blended.

Spoon batter into an ungreased 10-inch tube pan. Bake in preheated slow oven at 325 degrees for 65 to 70 minutes or until surface of cake springs back when lightly touched.

Invert pan immediately on a funnel and allow cake to hang until cold. Unmold and sprinkle with sifted confectioners' sugar or frost with whipped cream and decorate banana slices.