Banana Chiffon Cake

INGREDIENTS:

5 egg, separated
2 1/4 cups cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
1/3 cup water
1 teaspoon vanilla extract
1 cup mashed ripe bananas, (about 2 medium)
Chocolate frosting or any other favorite frosting

DIRECTIONS:

Let eggs stand at room temperature for 30 minutes. In a large mixing bowl,
combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg
yolks, oil, water and vanilla; add to dry ingredients along with bananas.
Beat until well blended. In another large mixing bowl and with clean
beaters, beat egg whites on high speed until stiff peaks form. Fold into
yolk mixture. Gently spoon batter into an ungreased 10-inch tube pan. Cut
through batter with a knife to remove air pockets. Bake on lowest rack at
325° for 60 to 65 minutes or until top springs back when lightly touched.
Immediately invert baking pan; cool completely. Run a knife around sides
and center tube of pan. Invert cake onto serving plate; frost top and
sides.

ENJOY!!!