Banana Chiffon Cake

2 eggs, separated
1 1/2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup mashed bananas
1/3 cup salad oil
2/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup nuts

Beat egg whites until frothy, gradually beat in 1/2 cup sugar. Beat until stiff. Sift remaining ingredients in separate bowl, add oil, mashed bananas and 1/2 of milk and vanilla extract. Beat 1 minute. Add remaining milk and beaten egg yolks. Beat 1 minute. Fold in meringue and nuts.

Bake at 350 degrees F for 30 to 35 minutes or until done, cool. Top with whipped cream and ring of sliced bananas.

Mock Whipped Cream Frosting :
1 cup milk
4 tablespoons flour
1 cup granulated sugar
1/2 cup butter or margarine
1/2 cup Crisco
2 teaspoons vanilla extract

Slowly combine milk and flour, cook until thick. Cool completely.

Cream sugar, Crisco and butter until fluffy and not grainy. Add vanilla extract. Add cooled flour mixture to creamed mixture and beat until fluffy.

This is very good on banana chiffon cake.