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Banana Chiffon Cake
2 C flour
1-1/2 C sugar
3 t baking powder
1 t salt
� C salad oil
7 egg yolks
1 ripe banana, mashed
1 t vanilla
1 C egg whites
� t cream of tartar
Preheat oven to 325�. Sift flour, sugar, baking powder, and salt together into large bowl; make well in center. Add oil, egg yolks, � cup water, banana and vanilla; beat well. Combine egg whites with cream of tartar in large bowl; whip until stiff peaks form. Add egg yolk mixture gradually; fold gently until blended. Pour into ungreased 10-inch tube pan. Bake for 55 minutes. Increase oven temperature to 350�. Bake for 10 to 15 minutes longer. Invert pan. Remove cake when cool.
Cookbook: The Illustrated Encyclopedia of American Cooking
Typed By: Susan Godfrey email@example.com