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Banana Walnut Chiffon Cake
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| 2 1/4 cups | sifted cake flour |
| 1 1/2 cup | sugar |
| 3 teaspoons | baking powder |
| 1 teaspoon | salt |
| 1/2 cup | cooking oil |
| 5 | egg yolks, unbeaten |
| 1 cup | mashed ripe bananas |
| 1 tablespoon | lemon juice |
| 1/2 teaspoon | cream of tartar |
| 1 cup | egg whites |
| Whipped cream | |
| Chopped walnuts |
Set oven to moderately low, 325 degrees F. Sift together flour, sugar, baking powder and salt. Make a "well" in dry ingredients and add next 4 ingredients in the order listed. Beat until smooth. Add cream of tartar to egg whites and whip 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. Turn into an ungreased 10-inch tube pan. Bake 1 hour and 5 minutes, or until top springs back when lightly 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 and garnish with nuts.
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