Ingredients
2-1/3 cups sifted cake flour
1-1/3 cups sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground mace
1/2 cup vegetable oil
5 egg yolks
1/2 cup water
2 ripe bananas, medium sized, peeled and mashed (1 cup)
1/2 tsp. cream of tartar
7 egg whites (about 1 cup)
Vanilla Glaze (recipe below)
2 tbsp. sliced almonds

Directions
Sift flour, sugar, baking powder, salt and mace into a medium sized bowl. Make a well and add, in order: oil, egg yolks, water and bananas. Beat with a wooden spoon until thoroughly combined.

Using an electric mixer, beat the egg whites and cream of tartar in a large bowl until firm peaks form.

Gradually pour the egg yolk/banana mixture, in thirds, over the beaten egg whites. Gently fold until no streaks of white remain. Spoon into an ungreased 10-inch angel cake tube pan.

Bake at 325 degrees for 1 hour and 10 minutes (70 minutes) or until the top of the cake springs back when lightly pressed with a fingertip.

Invert the pan, placing the tube over a funnel or quart size glass drink bottle. Allow the cake to cool completely. When cool, loosen the cake around the outside edge and tube and down sides with a spatula. Drizzle Vanilla Glaze over the top of the cake. Allow the glaze to run down the sides of the cake. Sprinkle almond slices over the top of the cake.

Vanilla Glaze

Ingredients
1 cup confectioner's sugar
2 tbsp. milk
1 tsp. vanilla

Directions
Blend all ingredients in a small bowl until the mixture is very smooth.