Cake:
Measure and sift flour, sugar, baking powder, and salt into bowl. Cut in ½ cup of shortening. Make a well and add in order, egg yolks, bananas, cold water, and vanilla. Beat with a spoon until smooth. Measure egg whites and cream of tartar into bowl; whip until very stiff peaks form, much stiffer than for angel food or meringue. Do not under-beat. Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber scraper just until blended. Do not stir. Pour into ungreased pan immediately. For a 10-inch tube pan, bake at 325º for 65-70 minutes. For a 9 x 13 x 2 pan, bake at 350º for 45-50 minutes.
Butter Icing:
Cream together 2 cups of confectioner’s sugar and ¼ cup shortening. Stir in 2 tablespoons of cream and 1 teaspoon of vanilla. Add cocoa for chocolate icing.
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