Banana Chiffon Cake

This is light, airy and delicately textured. This recipe is from my grandmom's recipe box and is cut from a cardboard box...don't know from what product though...no brand names mentioned :)

• Ready In: 1 hr 5 mins
• Serves: 12-16

Ingredients

• 2  cups flour
• 1 1⁄2 cups sugar
• 3  teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 cup  oil
• 1⁄2 cup  egg yolk (6 to 8)
• 1  cup  mashed ripe banana
• 1  tablespoon lemon juice
• 1⁄2 teaspoon cream of tartar
• 1  cup  egg white (6 to 8)

Directions

1. Preheat oven to 350*.
2. Sift flour, sugar, baking powder and salt into a mixing bowl.
3. Make a well in dry ingredients and add oil, egg yolks, bananas and lemon juice.
4. Beat until smooth.
5. Add cream of tartar to egg whites in a large mixing bowl.
6. Beat until stiff peaks form, do not underbeat.
7. Gradually and gently fold banana mixture into stiff whites until just blended, do not stir!
8. Pour into an ungreased 10 inch tube pan and bake 40- 50 minutes, or until a tester comes out clean and dry.
9. When cake is completely cool, remove from pan.