Vintage Recipe---Banana Chiffon Cake

To make Banana Chiffon Cake:

2 1/4 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder

1 teaspoon salt

1/2 cup cooking or salad oil
5 medium egg yolks, unbeaten
1 cup mashed ripe bananas
1 tablespoon lemon juice
1/2 teaspoon cream of tartar
1 cup egg whites

Preheat oven to 325 degrees. Sift flour, sugar, baking powder and salt together.  Make a "well" in the dry ingredients and add nex 4 ingredients in the order listed. Beat until smooth. Add cream of tartar to egg whites. Whip egg whites in a large mixing bowl until they form very stiff peaks. Gradually and gently fold flour mixture into egg whites, just until blended. Do not stir. Pour into an ungreased 10 inch tube pan. Bake 1 hour 5 minutes, or until top springs back when touched with fingertip. Invert pan; let cake hang until cold. To remove, loosen from sides and tube of pan with spatula. Frost with whipped cream or banana butter frosting and garnish with banana slices and walnuts.  Makes 1 cake.

Banana Butter Frosting: Combine 1/2 cup mashed ripe bananas and 1/2 teaspoon lemon juice. Beat 1/4 cup butter until creamy. Add 3 1/2 cups sifted powdered sugar and bananas alternately, a little at a time. Beat until light and fluffy.