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Preheat oven to 350F
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1 tsp. salt
1/2 cup granulated sugar
1/2 cup oil
6 egg yolks
1 cup smoothly mashed banana
1 tbsp. lemon juice
6 egg whites
1/2 tsp. cream of tartar
3/4 cup granulated sugar
Sift together, flour, baking powder, salt and first amount of sugar.
Add and beat smooth (1/2 minute with mixer), oil, yolks, banana and lemon juice.
Beat together to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add second amount of sugar.
Beat until very stiff and shiny.
Thoroughly fold egg yolk mixture into meringue.
Turn into an ungreased 10" tube pan.
Bake for 55 to 65 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen and remove cake.
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1 tsp. salt
1/2 cup granulated sugar
1/2 cup oil
6 egg yolks
1 cup smoothly mashed banana
1 tbsp. lemon juice
6 egg whites
1/2 tsp. cream of tartar
3/4 cup granulated sugar
Sift together, flour, baking powder, salt and first amount of sugar.
Add and beat smooth (1/2 minute with mixer), oil, yolks, banana and lemon juice.
Beat together to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add second amount of sugar.
Beat until very stiff and shiny.
Thoroughly fold egg yolk mixture into meringue.
Turn into an ungreased 10" tube pan.
Bake for 55 to 65 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen and remove cake.
