Banana Cream Layer Cake

Preheat oven to 350 degrees F. Use two ungreased 9" layer-cake pans.

Sift together flour, baking powder and salt 3 times; set aside.

Add the water and lemon rind to egg yolks and beat with rotary beater or electric mixer until tripled in volume. Add 1 cup plus 2 tablespoons sugar, a few tablespoons at a time, beating well after each addition.

Then add sifted dry ingredients a small amount at a time, beating slowly and gently with beater; set aside.

Beat egg whites until foamy, then add 1 1/2 teaspoons lemon juice and 3 tablespoons sugar and continue beating until mixture stands in soft peaks. Fold into flour mixture. Pour batter into two ungreased round 9" layer-cake pans.

Bake 25-30 minutes, or until cakes test done. Turn upside down on wire racks and let stand until cold. Remove from pans.

Just before serving, spread half the whipped cream on one layer of cake. Cover with banana slices dipped in lemon juice. Top with remaining cake layer and decorate with whipped cream and bananas.